Open the refrigerator of any American household and I can almost guarantee that the door compartments will be packed full of bottled salad dressing. I’d also bet that you’ll keep seeing the same standards: Italian, Ranch, Caesar, and Balsamic Vinaigrette.
Well, something crazy that I learned during my brief time as a dieter is that making your own salad dressing is super easy and has some great benefits: 1. You can pronouce all of the ingredients in your homemade salad dressing 2. You can use up some of those other condiments and spices that you have taking up space in your fridge and pantry 3. You only need to make enough for one use– no tossing bottles after the expiration date 4. VARIETY– so many flavors and options to dress up a boring bed of lettuce.
I may be a convert. I might never buy bottled dressing again (might being the operative word. In fact, I probably will continue to buy ranch dressing for buffalo chicken dip).
Anyway, all you have to do is throw your ingredients into a little jar or bottle (I used a little empty jar that used to contain relish) and give it a good shake.
Lemon Dijon Dressing
(adapted from South Beach Diet Supercharged)
Combine: 3 tbsp lemon juice, 1 1/2 tsp dijon mustard, 1 tsp minced garlic, 1 tsp dried oregano, & 1/2 cup olive oil. Season with Salt and Pepper to taste.