I love salad dressing, I truly do. Growing up my favorite part of dinner was after everyone left the table, and I would drink the remainder of the dressing from the salad bowl. I used to drink vinegar straight from the bottle too! So I guess you could say I was destined to make dressings. As soon as I realized how quick and easy it is to make your own salad dressing, I stopped buying bottled dressings. In fact, I hadn’t actually purchased a bottle of dressing in years…that is until I wrote the Mason Jar Salad post! Once you learn the basics of how to make a good dressing you’ll never go back to bottled dressing again.
This is an easy, basic salad dressing that you can use for just about any salad, whether it’s field greens, kale, pasta, quinoa or tuna (yes, I said TUNA). It’s one I’ve been making for years, and is easily altered depending on the type of salad you’re preparing.
- 2 Tbsp. freshly squeezed lemon juice (about 2 lemons)
- 2 Tbsp. unseasoned rice wine vinegar
- 1 tsp. (heaping) Dijon mustard
- ½ tsp. agave
- ½ tsp. salt
- 10 Tbsp. good olive oil
- Pepper to taste
Combine the lemon juice, vinegar, mustard, agave and salt in a bowl. Slowly pour the olive oil into the vinegar/lemon juice mixture while you are whisking. Once the dressing is completely emulsified, add the pepper. Voila!
Or you can combine all the ingredients in one of these fabulous salad dressing bottles (or even an old jar), put the cap on and shake away!
This recipe yields enough dressing for about 3-4 salads and will keep in the fridge for 1 week.
Other ingredients or variations you can try are:
- Add some fresh dill or thyme for a Greek salad
- Add 1/8 tsp. minced garlic
- Leave out the Dijon and vinegar, and add 1 more Tbsp. of lemon juice for a lemon dressing