If you want to look pro in the kitchen with minimal effort and little expense, a smart move is to make your own salad dressings. As I explain this week in my Twice as Tasty column for the Flathead Beacon, store-bought dressings are expensive and loaded with additives easily avoided in homemade blends. I eat salads almost daily in summer, but I never buy dressings and am convinced you don’t need to either.
Among the first recipes I ever published on this blog are my base blends for vinaigrette and creamy salad dressing. For one of my more popular workshops, I bring more than 30 ingredients to blend into personalized dressings. This week, I share one of my go-to combinations that builds on those basic ratios.
Learn more about making salad dressings and get the complete recipe for Creamy Balsamic Salad Dressing in my column.
Twice as Tasty
Excited about making more dressings? If you’re comfortable cooking without a recipe, I recommend referring to my salad dressing base ratios as guidelines and creating your own dressings to suit your tastes. But if you’re an avid follower of recipes, here are just a few options on the blog and in my work for other publications, some paired with salads. You can find more salads and dressings in the recipe index.
- Asian Salad Dressing
- Catalina-Style Dressing
- Chive Blossom Vinaigrette
- Cranberry Sauce Salad Dressing
- French Salad Dressing
- Lime–Cumin Dressing
- Moroccan-Inspired Dressing
- Russian Salad Dressing
- Vegan Roasted Raspberry Vinaigrette
- Vegan Green Goddess Dressing
Now that you’re making your own dressings, you need the salad ingredients to go with them—many of which are easy to grow. Learn more about getting started in this blog post.
Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic, a digital collection in an easy-to-read PDF format; it’s only available here.