Salad Dressings

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When making a vinaigrette, a combination of oil and vinegar or lemon juice, there are a few things to keep in mind.

Keep the oil to vinegar ratio at about 3:1

If you want a smooth consistency in which the oil and vinegar do not separate you must use an emulsifier. Dijon mustard and egg yolks from pastured chickens are my favorite options.

Add lots of flavors like onion, garlic, spices, herbs, and honey.
For simplicity use pint-sized jars for easy dump, shake, and serve salad dressing. 

Garlic-Herb Vinaigrette

1/2 cup raw apple cider vinegar

1-2 tablespoons dijon mustard

3 garlic cloves, minced
generous pinch of sea salt and black pepper
2 tablespoons fresh herbs or 2 teaspoons dried (basil, oregano, chives, and thyme are all nice) scant 1 1/2 cups extra virgin olive oil

1. Combine all ingredients except olive oil in a jar. Stir well with a fork.
2. Add olive oil, cover tightly, and shake well until combined. You can also use a blender and drizzle the oil in slowly while it is running.

3. Serve over your basic green salad with added chopped vegetables. 

Balsamic Vinaigrette

1/4 cup balsamic vinegar (no need f or the really expensive stuf f )

1 tablespoon dijon mustard

1/2 teaspoon dried marjoram (or oregano)
1/2 teaspoon dried basil

3/4 cup extra virgin olive oil

  1. Combine all ingredients except olive oil in a jar. Stir well with a fork.

  2. Add olive oil, cover tightly, and shake well until combined. You can also use a blender and drizzle the oil in slowly while it is running.

  3. Serve over a basic green salad or toss with grated carrots, minced red onion, and sunflower seeds. 

Buttermilk Ranch Dressing

1 1/4 cups sour cream (I save money by making my own)

1/2 cup buttermilk

1/4 cup mayonnaise
1 tablespoon lemon juice

1/2 teaspoon onion powder
1 large garlic clove, minced
4 tablespoons fresh chopped parsley
1 teaspoon sea salt or to taste
1/4 teaspoon black pepper
1/4 teaspoon dried dill weed (or 1 teaspoon fresh)

  1. Combine all ingredients in a quart jar. Stir well with a fork or seal tightly and shake.

  2. Refrigerate for at least an hour before serving. Taste and additional salt as necessary. This makes for a fairly thick dressing. If a thinner consistency is desired replace part of the sour cream with additional buttermilk.

3. This is delicious over a chopped salad with bacon, hard-boiled egg, and lots of vegetables. 

Source: http://www.simplebites.net/three-homemade-salad-dressing-recipes-better-for-you-better-for-your-wallet

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