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Salad Days

May 20, 2008

June 17, 2008

Salad Dressing Recipes

used for sampling

Britt’s Quick and Easy Salad Dressing

makes a change from the usual adjust to taste....

¼ cup Extra Virgin Olive Oil
2 tablespoons Pinot Grigio Vinegar
1 tablespoon White Wine Vinegar
1 tablespoon Dijon Mustard
2 teaspoon Honey
1/8 teaspoon Salt, or to taste
Pepper, freshly ground, to taste

Place ingredients in a cruet, small deep bowl, or glass measuring cup. Cover and shake to thoroughly blend if using a cruet. Whisk with a cocktail whisk or small fork to thoroughly blend. Taste and adjust seasonings.

This is great on mesclun mix, leaf lettuce mix, and arugula!

Basic Balsamic Salad Dressing

1 ¼ cups Olive Oil

¾ cup Balsamic Vinegar

4 tablespoons dried Italian Seasoning (we used Penzey’s Pasta Sprinkle)

2 tablespoons Dijon Mustard

Salt and Pepper, to taste

Place all ingredients in a jar; shake well.

Apple Rosemary Salad Dressing

6 tablespoons Apple Juice concentrate (available frozen)

4 tablespoons Apple Cider Vinegar

1 tablespoon Dijon Mustard

1 tablespoon Rosemary -- chopped

7 fluid ounces Salad Oil (canola or peanut)

Salt and Pepper, to taste

Combine all ingredients except salad oil and mix well.

Slowly whisk in the salad oil.

More recipes are available here!