How to Make Salad Dressing
This is a tutorial for how to make a salad dressing two ways: broken and emulsified. Both vinaigrette types are healthy, easy and last weeks!
Servings 8 servings
- ½ cup oil grapeseed, vegetable, canola
- 1 tablespoon olive oil
- 1 teaspoon lemon Juice
- ¼ cup balsamic vinegar
- ¼ shallot minced
- ½ teaspoon mustard stone ground preferred
- Pinch salt
- Pinch black pepper
- ½ cup lemon juice
- ½ shallot roughly chopped
- 1 ½ teaspoons mustard prefer stone ground
- 1 teaspoon honey
- 1 clove garlic
- ¼ teaspoon salt
- 1 cup oil grapeseed, vegetable, canola
- ½ cup Olive oil
Combine all ingredients except the oils in a food processor or blender
Blend the ingredients until pureed, about 30 seconds
Slowly stream in the oils and allow mixture to blend completely.
Pour into mason jar or dressing container, and use as desired.
Storage: Store any unused vinaigrettes in an airtight jar in the fridge. A plain vinaigrette with only garlic can last for weeks. However, if you add shallots, fresh herbs, or fresh fruit juice, the mixture is best used within a few days.
Nutritional Data: Please note that the nutrition label provided is an estimate only. It will vary based on the specific ingredients used. This nutrition label is for a serving of one the emulsified dressing alone without the salad.
Photo Credit: Erin Jensen
Calories: 147kcal | Carbohydrates: 2g | Protein: 1g | Fat: 16g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 9mg | Sugar: 1g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg