Dress it Up
A salad with dressing is like a day with no clothes- naked. Salad and dressing go together like peas and carrots and it is difficult to enjoy one without the other. If a salad has too much dressing, it can overwhelm the dish. However, a dressing done properly will enhance the flavors by slightly coating the leaves. Salad dressing adds moisture and unites flavors.
In the grocery store there is an overabundance of salad dressings, but it does speak to the popularity of them. Making dressings from scratch is easy and fast and tastes so much better. In addition, making your own puts you in control of the flavor balance- acidity, sweetness and seasoning. Making your own dressing can save money too. Try one of the two varieties below for your next salad.
Creamy Homemade Caesar Dressing
Both recipes presented by Wellness Mama
- One egg yolk at room temperature (very important it is not cold!)
- 2 teaspoons apple cider vinegar
- 1/3 cup olive oil
- 1/2 tsp mustard or mustard powder
- 1 tablespoon fresh lemon juice
- 2 garlic cloves, finely crushed
- 2 teaspoons Worcestershire
- 2 Tablespoons Parmesan cheese
- Salt, pepper and spices to taste.
- Whisk egg yolk with whisk or blender on low speed.
- Once creamy, add vinegar and other ingredients and blend until creamy.
- Slowly add oil, stirring constantly until incorporated.
- If it doesn’t incorporate well, your egg might still have been too cold!
Great with: Dark lettuces, chicken dishes, or on asparagus
Tangy Greek Dressing
- 1/2 cup olive oil
- 2 Tablespoons red wine vinegar
- small squirt dijon mustard
- 1/2 tsp each of oregano and marjoram
- Salt and pepper to taste
- 1 clove crushed garlic
- 1/2 tsp lemon juice
- Put all ingredients in small jar with lid and shake until well mixed.
Great with: dark lettuces, feta cheese, olives, and cucumbers. Also a good marinade for a cucumber and onion salad.
Photo Courtsey of skinnyms.com