How To Make A Light Salad Dressing
At this time at year I think we’re all feeling a bit ‘slumpy’. It’s around this time of year that my salad obsession begins!
It always baffles me how much stores will charge for salad dressings?? It’s crazy! Ontop of that, the use by dates often mean that 50% of a bottle gets thrown away. I’ve stopped buying dressings and now make them at home. You can make just as much as you need, so there’s less waste and the taste is so much better.
I have various dressings that I like to use, but this is my ‘go to ‘ recipe. I like it because it uses store cupboard ingredients. You can use fresh herbs and garlic if you like, but you don’t need to if you don’t already have them in the kitchen.
You Will Need:
A clean jar that fastens tightly
Extra Virgin Olive Oil
White wine or white wine vinegar (the wine doesn’t need to be ‘fresh’ infact this is a useful recipe for using up any leftovers)
1/2 teaspoon wholegrain mustard
1/2 teaspoon lemon juice (fresh or bottled)
1/2 teaspoon perfect salt ( or a pinch of salt, pepper, minced garlic and dried mixed herbs)
- In a clean jar pour some extra virgin olive oil. You need approximately half of the amount of dressing you want to end up with.
- Add the same amount of white wine or white wine vinegar
- Now the lemon juice goes in.
- Add the perfect salt and wholegrain mustard
- Shake thoroughly until the mixture becomes cloudy and is fully combined.
You can store any left over dressing in the fridge for up to a week.