If you’ve always used bottled salad dressings, it can be a rude shock to discover they’re not always easily available where you might be cruising.
Luckily, it’s easy to make your own from ingredients that you probably already have on board. This is one that my mom taught me to make, literally, when I was about 4 years old — it’s that simple!
I use this dressing for almost everything — lettuce salad, rice salad, green been salad and even pasta salad, tuna salad and cole slaw when I don’t want a mayonnaise-based dressing.
Additionally, none of the ingredients have to be refrigerated — a huge advantage if you don’t have a refrigerator — or a tiny one. Plus, the “recipe” (I almost hate to call it that) is easily scalable for any number of people.
Carolyn’s Easy Vinaigrette
- 1/2 tablespoon olive oil (or canola oil, vegetable oil or flavored oil) per serving
- 1/8 teaspoon salt per serving
- 1/2 teaspoon sugar (or sweetener) per serving
- 2 tablespoons vinegar (any type – balsamic, wine, rice, cider, white, flavored, etc.) per serving
- Put all salad ingredients in bowl large enough to toss the salad in.
- Pour 1/2 tablespoon oil per serving over the salad.
- Quickly toss the salad just to partially coat everything with oil.
- Sprinkle salt and 1/2 teaspoon sugar (or sweetener) per serving over the top. Now drizzle 1 to 2 tablespoons vinegar over the top and toss again.
- Serve immediately.
- You can vary the proportions based on your own preferences — this is far less “oily” than a true French vinaigrette – and lower calorie. A “true” French vinaigrette uses about 3 parts oil to 1 part vinegar.
- The amount of vinegar varies by whether the salad will “soak up” the dressing – pasta and rice will, but lettuce or tuna won’t.
- You can add cheese or spices (basil, oregano, thyme are all good) for even more variations.
- Cider vinegar will give the sharpest taste, while the other vinegars are more mellow.
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