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Salad Dressing

Salad Dressing

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Makes about 1 cup.
By Dennis W. Viau; modified from several recipes.

This is a really easy recipe. The idea first came to me from using Good Seasons Italian Dressing Mix. I wondered how much difference a good vinegar, such as wine vinegar, would make rather than distilled white vinegar. The recipe on the package also calls for water. What about apple juice or lemon juice instead? The possibilities are almost endless.

Ingredients:

For the Dry Mix (the herbs are all in dry form):
½ tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sugar
2 tablespoons oregano flakes
1 teaspoon pepper
¼ teaspoon thyme
1 teaspoon basil
1 tablespoon parsley flakes
¼ teaspoon celery salt
2 tablespoons salt
For the Salad Dressing:
¼ cup (60ml) vinegar, such as wine vinegar, tarragon vinegar, apple cider vinegar, etc.
3 tablespoons water or juice, such as apple juice, pomegranate juice, lemon juice, etc.
2 tablespoons of the dry mix above
½ to 2/3 cup (120 to 160ml) oil, such as extra virgin olive oil

Directions:

Combine all the dry ingredients in a glass jar and store in the cupboard.

To prepare the dressing, combine the vinegar and juice (or water) in a bottle with 2 tablespoons dry mix. Shake vigorously. Add the oil and shake again. Keep refrigerated. Shake well before garnishing salad.