Then one day probably at least 10 years ago I found a recipe in the Taste of Home magazine called That Good Salad. It changed my life. I made the romaine salad, added the croutons, tomatoes, and shredded Swiss cheese like the recipe stated and I made the dressing. I was hooked! and here it is . . .
That Good Salad Dressing
3/4 cup oil
1/4 cup fresh lemon juice
2 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
Combine all ingredients in a jar with a tight fitting lid. Shake to combine. Chill. Add to salad.
How Easy Is That?!?!?!?!
Simple ingredients are used in this dressing. Yes, there is a bit of effort to squeeze that juice and mince the garlic, but it is well worth it.
I use olive oil, but in the old days I used vegetable oil or corn oil and that worked well, too. Use what you have and what you like.
You see an entire garlic bulb in the photo, but pull it apart. The small sections inside are called "cloves". Use two of the cloves. If you really like garlic or if the cloves seem small, use more. I have also used minced garlic in a jar. It works, too.
Use fresh lemon juice for salad dressings. There is a place for bottled lemon juice, but this is not it!
I have a variety of jars I use for salad dressing. As long as it has a tight fitting lid you are good to go. Without a tight fitting lid, you will find oil on the outside of the jar. Messy. If I am making a small amount for just the salad I am serving I use a small bowl and a whisk. Use whatever works for you. Just mix it up. Oil and liquids do not mix well, so you will need to shake or whisk just before serving.
And there is my finished dressing. You can see the garlic and some lemon pulp, along with the pepper resting on the bottom. Shake it before using to combine it all. Yum! Yum!
A word of caution. If you taste the dressing before using and turn up your nose in disgust you are not alone. Trust me! On the salad this is good. A little goes a long way. Add it to your salad, toss it together, enjoy!
This Is Just The Beginning!
That recipe was the start of my big salad dressing adventure. I realized there was a ratio of 1 part acid and 3 parts oil in that jar of deliciousness. So, the creating began. I could add other seasonings and even other oils and other acids.
How about lime juice, oil, garlic, cumin, salt, pepper and a little cayenne pepper or chili powder? Not only is this great on a taco type salad, but it is an awesome marinade for chicken or pork chops.
How about an Asian dressing using rice vinegar for the acid, a little soy sauce, and some ginger and garlic for seasoning? I like this one on shredded cabbage, too, along with chicken.
I have used dill pickle juice for the acid along with a little dijon mustard for a great salad served with a burger.
You can sweeten things up a little by using orange juice, pineapple juice, or even apple juice as your acid. Try a little cinnamon or ginger along with. Add a bit of jam for a lively fruity taste.
You need not make the size recipe that I have posted. Just remember the 3 parts oil to 1 part acid ratio. I often use 1 tablespoon of acid and 3 tablespoons of oil for dressing for one or two people. Just adjust the seasonings. You will only need a pinch or so. Taste before serving.
Take a quick peek through the salad dressing section of any cookbook or recipe website for inspiration, then take off on your own. Sometimes my dressing creation is inspired by a little dab of something in my fridge. The last bit of raspberry jam in the jar? Swirl a bit of balsamic vinegar in the jar to loosen it up, add the oil, a little sugar if you need it and you've got dressing!
For me, it all started with That Good Salad. I haven't had bottled dressing in my fridge since I moved. Take a look at the ingredient list on your bottles and start your own revolution.
Let me know some of your favorites. I'm always interested in what you are cooking and I want to learn from you!
Thanks for reading!
Karen
