Jazz up your salad with homemade dressing.
Making your own salad dressings from scratch can bring a little extra zest to your dinner table. You will avoid the preservatives and other synthetic ingredients found in many commercial salad dressing brands. You may also add more or less spice to suit your exact taste. The drawback to making your own salad dressings is that they do not keep as long as commercial brands. Keep them in lidded, air-tight containers. Always store them in the refrigerator and discard unused portions after about a week.
Instructions
Ranch Dressing
1. Combine 1 cup mayonnaise with 1 tsp. onion salt. Add at least ¼ tsp. of each of the following: parsley flakes, dried chives, salt, garlic powder and white or black pepper. Add more or less of each spice, according to your taste.
2. Whisk the ingredients together well, or beat with an electric mixer until smooth.
3. Beat in 1 cup of buttermilk, adding it gradually. You may use either a whisk or an electric mixer.
4. Refrigerate the mixture overnight in an air-tight container that holds at least 3 cups of liquid. Stir before serving.
Vinegar-and-Oil Dressing
5. Pour about 1 cup of olive oil in a bowl. Add 5 to 6 tbsp. of apple cider vinegar, or more to taste.
6. Add about 1 tsp. each of sugar and salt to the bowl; use more or less to suit your taste.
7. Squeeze the juice of one lemon into the bowl. Grind fresh black pepper, to taste, over the ingredients and whisk to combine.
8. Refrigerate any unused portion.
Tags: more less, your salad, black pepper, electric mixer, salad dressings, suit your