Okay, ten seconds might be pushing it – but it certainly wont take ten minutes!
Try it poured over Herby Salad or Pear and Parmesan Salad.
Just follow this how to make salad dressing recipe and you’ll wonder why you’ve been buying salad dressings for so many years.
This recipe will make enough dressing for a large family sized salad.
Here goes:
How to Make Salad Dressing – Ingredients
- 4 Table Spoons good quality Olive Oil
- 2 Table Spoons White Wine Vinegar (I like to use a sweet, fruity one like a White Wine Balsamic Vinegar)
- 1 Tea Spoon Dijon Mustard (less if you don’t like the dressing too thick)
- Optional – quarter Tea Spoon of sugar (not necessary if you’re using a sweet white wine vinegar)
- Optional – Black Pepper
How to Make Salad Dressing – Method
- Put all ingredients into a bowl or screw top jar
- Either hand whisk in bowl or shake in jar
Variations to Basic Salad Dressing
- Try different Olive Oils (you’d be surprised how different they taste)
- Try a red wine vinegar for a completely different taste
- Red Wine Balsamic vinegar is also nice
- Try adding coarse grain mustard instead of Dijon
Serving Suggestions
- Pour over any green salad
- Use as an alternative to a creamy dressing on cold pasta salad – just mix to combine
- Add to cold rice salad – just mix to combine
- Pour over sliced tomatoes – delicious!
- You can make in advance, but always add just before serving
Storage
- You can make more than you need and store in the fridge in a screw top jar
- The dressing will go a little thick in the fridge, but it will go back to normal consistency once it reaches room temperature
- Suggest you take it out of the fridge for a little while before you need to serve it
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You can leave comments and suggestions below.
Jan Littlehales
Thank you for that quick salad dressing recipe, it will go very nicely with our homemade woodfired pizza’s.
Bon appetit
Belinda
.-= BelindaO´s last blog ..Advantages of Having a Facebook Fan Page =-.
Hi Jan,
10 seconds is very zippy.
My wife also has a quick recipe using seeded mustard a touch of olive oil and honey. Goes really well over a pumpkin and spinach salad.
Nice tip about the differing olive oil tastes… I never thought of that.
.-= David Moloney´s last blog ..Argh! 15 Mistakes That Damage Your Small Business =-.
Hi Jan,
The great thing about this is that if you make your own you are avoiding so many additives from those on the supermarket shelves. Thanks for sharing!
Eileen.
.-= Eileen´s last blog ..Cradle Cap Treatment =-.
I totally agree Eileen – you certainly need to read the ingredients if you’re buying salad dressing of the supermarket shelf…..and David, I like the sound of your wife’s olive oil, honey and seeded mustard salad dressing. I’ll have to try that one! Thanks.
I also use a jar for making salad dressing. It’s faster. And if I not use all the dressing I can put the jar directly in the fridge without searching for another storage option.
Hi Dan, Yes, totally agree. I do the same myself. The dressing sometimes comes out of the fridge a bit thick, but it soon gets back to normal consistency. Thanks for your comment.