Tuesday, August 26, 2014

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.
One of my favorite dressings is a Simple Mustard Vinaigrette. I've made this tons of times using many different kinds of mustard: yellow mustard, dijon, honey dijon, honey mustard, country dijon, spicy brown, etc. You get the point.

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!


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