I have lots of salads to share with you, but first I want to give you my general plan for homemade salad dressing. It’s as quick as can be and unlike almost any store-bought dressing, it has no added sugar. No long list of ingredients or gummy-tasting stabilizers, either. Most prepared dressings use soy and other vegetable oils. I’ll get into the reasons olive oil is a healthier choice in another post. I do use a few other oils when I want a nut flavor or something very mild to go with a salad that contains fruit.
Here’s my basic recipe:
- 3 Tbs. extra virgin olive oil
- 1 tsp. balsamic vinegar
- For each serving of a full plate sized salad, I use three parts of oil to one part vinegar. This gives a mild dressing without too much bite. For each diner I use just under one Tbs. of olive oil and one tsp. of vinegar.
- To dress directly on the lettuce:
- Put the shredded lettuce in a large mixing bowl.
- Add vinegar first. (If you add the oil first, it will coat the leaves and the vinegar will just run off the leaves when you add it).
- Add olive oil second.
- Toss again.
- Add salt to taste.
- Grind pepper mill over the salad to taste.
- Alternatively, to make dressing first, then add to lettuce:
- Combine olive oil and vinegar in a small bowl.
- Stir together with a fork.
- Immediately pour onto lettuce and toss.
- Add salt and freshly ground pepper to taste.