When your son calls and asks “How do you make the salad dressing again, Mom?” first, you melt, and then you get busy blogging about it for him.
Salad dressing is a staple you might want to consider making from scratch. It’s easy to make, and there are no preservatives or sugar in it. Once you start making your own, it will become second nature to you. I always make a double batch, so I have enough to get through the week.
Yield: One cup of dressing
1/3 cup red wine vinegar, not balsamic*
2/3 cup extra virgin, first cold pressed, olive oil
1 level teaspoon sea salt
1/2 level teaspoon McCormick’s Garlic Pepper
Mix all ingredients together and shake. Store at room temperature in a bottle with a covered spout. I usually eyeball the vinegar and oil — one-third vinegar to two-thirds oil, but I always use a measuring spoon to measure the salt and garlic pepper. I’ve been making this salad dressing for 20 years. I had no idea my kids had even noticed.
The key ingredient is McCormick’s California Style Garlic Pepper with Red Bell and Black Pepper. I prefer garlic pepper to garlic salt because I have more control over the amount of salt since I can see the pepper to garlic ratio. You can’t say that about garlic salt. I also use garlic pepper in marinades, rubs and as a prime seasoning ingredient in roasted vegetables. True confession: I travel with it on vacations where I know I will be cooking some of the meals.
*I do not make this vinaigrette with balsamic vinegar made from red wine. For some reason, it turns syrupy in the bottle. I know not why. It doesn’t happen when I use white wine balsamic.
Here’s my favorite Lily Pulitzer Salad with this salad dressing:
And the refreshing Grapefruit and Greens Salad:
P.S. I have searched for years for a better drip-free salad dressing bottle than my 15-year-old Tupperware jar on the left in the picture above. I finally found one I like at Crate and Barrel. I noticed Target sells it, as well. It’s made by OXO and holds one and a half cups of dressing.
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