Shake It Up
This past week we ate a lot of salads and one dish ‘bowl’ type meals. Regardless of what goes into the salad the dressing can make or break it. Store bought dressings are convenient but for the most part they are loaded with chemicals and shelf stabilizing ingredients. I have been making my own salad dressings for years and find that making them in smaller amounts is best because I can almost always whip up a new batch if needed. Most salad dressings follow a basic rule when it comes to ingredients. They generally consist of a fat, a sweetener and an acid. Herbs and other things can be added to enhance the flavor. Keeping that in mind the more comfortable you become with making your own dressings the more you can play around with it. Another benefit of homemade dressings is that often they can also be used as amazing marinades for fish, chicken, meat or tofu. They add a layer of flavor to your foods and enhance the crisp fresh bite of leafy greens. Below are three basic dressings that are super versatile. They can be drizzled over a salad, used as a marinade or even over pasta as a lite sauce.
Three Versatile Salad Dressings
Maple Mustard Dressing
Ingredients:
1 tablespoon Grainy Mustard (Dijon Mustard can be used to make a smoother dressing)
2 tablespoons Pure Maple Syrup
2 tablespoons Apple Cider Vinegar
¼ cup Olive Oil
Mediterranean Dressing
Ingredients:
1/4 cup Extra-virgin Olive Oil
2 tablespoons Red Wine Vinegar
1 Lemon, juiced
2 Cloves Garlic, smashed / 2 teaspoons Minced Garlic
1 teaspoon Dried Oregano
¼ teaspoon Kosher Salt
10 to 15 grinds Black Pepper / to taste
Sesame Honey Dressing
Ingredients:
3 tablespoons Tamari Sauce
2 tablespoons Rice Wine Vinegar
1 tablespoon Honey
1 teaspoon Sesame Oil
1 teaspoon Toasted Sesame Seeds
Directions for All:
Place all of the ingredients into a sealable jar or container. Shake to combine. Stores well in the refrigerator for up to one week. (remove from refrigerator 30 minutes before using to allow oil to liquify again , it may become solid in the cold)