I eat veggies daily and among them there usually is a fresh salad I make almost daily. I've been told and read that homemade salad dressing is healthier. I've also heard dressing is super simple to make and far fresher than those sold in stores.
I waited until my store-bought dressing was nearly gone before giving this a try. I made a balsamic vinaigrette dressing within 60 seconds -- all before going to work. It turned out well if I may say so myself.
WHAT I USED:
1/2 cup of olive oil
1/4 of a cup of balsamic vinegar
Dash of salt and pepper
1 tablespoon of Dijon mustard (acts as an emulsifier or binding agent)
WHAT I DID:
I mixed the ingredients in no particular order (though next time I'll add the mustard then the vinegar). Mixed with a whisker until the consistency was smooth. I put the dressing in a seal-tight container and stored in the refrigerator. If you don't like mustard, use a fresh egg as the binding agent.
I plan to refine and vary my ingredients during the next rounds. I'm also looking for a jar so I can shake the ingredients to combine them. The jar also will be the storage container. The dressing will last about a week.
As for store-bought dressing, I'll still buy at least one bottle. But the homemade recipe has found a permanent spot in my kitchen.
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| Balsamic Vinaigrette Dressing |
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