No need for store-bought salad dressings once you’ve learned this simple technique for creating simple and healthy flavorful and light versions to complement your greens and more.

BASIC METHOD:  60% OIL  Any of your choice 

                                   30% ACID in the form of vinegar or citric acids-lemon, lime, etc

                                   10% FLAVORINGS any of your choice and a sweetener for balance

  Emulsifier- mustard, honey, egg yolk, mayonnaise

*this is the ingredient that holds it all together 

Adapted by EPEWITT NAFP-Aug.2020, epicurious.com

PREPARATION OF INGREDIENTS

¼ cup Vinegar

2-3 Garlic Cloves Minced

1 teaspoon Dijon Mustard

2 Tablespoons chopped Fresh Oregano, Basil  or 2 teaspoons of Dried Italian Seasoning

¾ cup Oil 

Kosher Salt and Ground Pepper

EQUIPMENT NEEDED

Canning Jar or small  bowl for mixing

Measuring cups and Measuring spoons

Cutting board and knife or scissors for cutting fresh herbs

Whisk

INSTRUCTIONS FOR MAKING THE SALAD DRESSING/MARINADE

CLEAN AND PREPARE YOUR WORK SURFACE AND WASH YOUR HANDS BEFORE YOU BEGIN.

  1. In your canning jar or small bowl combine together the vinegar, garlic, mustard, and fresh or dried herbs.

  2. Add the oil to the jar if using and Shake vigorously to blend ingredients.

  3. If using a bowl, slowly whisk in the oil to blend ingredients.

  4. Finish by seasoning with salt and pepper to help the  balance tart/sweet flavors.

This dressing will last in the refrigerator 1-2 weeks.

It can be used as a marinade for Roasted Vegetables or Grilled Proteins too!

It goes well to top a simple salad or as an ingredient in a salad of White Beans, Spinach and Tomatoes:

Recipe adapted from: https://www.epicurious.com/recipes/food/views/tuscan-white-bean-salad-with-spinach-olives-and-sun-dried-tomatoes-106538