Homemade Salad Dressing
I've started making my own salad dressing.
Why would I go to the trouble of doing this, you ask. There are a few reasons.
- I like to control the quality and ingredients in the food I eat as often as possible.
- I think the flavor of homemade dressings are better, fresher, richer, etc.
- Having good salad dressing on hand ensures that I eat more fresh greens. Sometimes I will just snack on a big bowl of fresh greens with a nice dressing on it.
Personally, I like all kinds of mustard, so, in my opinion, this dressing made with any kind of mustard is equally delicious. But, most of the time, I make this dressing with country dijon, if you want to know.
I also use a food processor to blend it up. The food processor blends everything together nicely, making a more finished product. I've made this dressing without a food processor lots of times, too. I've just whipped it all up with a fork and it's good that way as well.
I just store it in a salad dressing container like this and keep it at room temperature on the counter. I eat it so fast, it doesn't spoil. Sometimes I make a few batches at a time.
Here it is drizzled over a bed of fresh greens, carrots, cucumbers, and roasted chicken. Delicious!