Sounds strange, huh? I've been dieting with Italian salad dressing only. For the most part I use Good Seasons. Been thinking of making my own, but there are tons of recipes for oil and vinegar dressing. Any suggestions?
My parents make a dressing from Balsamic Vinegar, Mustard, Crushed garlic, Sunflower oil. Pretty basic, but pretty tasty. I don't know the amounts though, sorry. This is one that I like to make... http://vegweb.com/index.php?topic=7240.0
I do balsamic, olive oil, lots of garlic, fresh parsley, crushed black pepper and thyme. It comes out dirty, black and yummy. Excellent over halved cherry tomatoes and elephant garlic cloves.
i just like olive oil, red wine vinegar, some garlic and some ground pepper on my salads..... sometimes if i'm feeling zippy, i use apple cider vinegar instead of the red wine
umm... really easy, but really good. Oil, Basalmic and strawberry jam... sweeter, but really good on say, a spinach salad with almonds.
i use oil, balsamic vinager, a touch of garlic powder, a touch of italian seasoning, a pinch of sugar and some salt. i use it mostly with tomatos and greenbeans
oil to vinegar = 3:1 or 4:1 if you like it a little oilier. I generally use olive oil, seasonings, salt, pepper and some vinegar. I got about 1/2 dozen different kinds of vinegar and my fav for salads by far is raspberry vinegar. I go thru more of that than all the other vinegars combined. It's milder than basalmic and red wine vinegar but adds alot of zip.
yeah, mmmm, rasberry dressing - I make one with either red wine or raspberry vinegar, olive oil, fresh raspberries, fresh basil leaves and honey (though that can be changed for another sweetner, depending on who will be eating it). it's so summery and delicious. yum.
This is one of my favorite salad dressings and a good dipping sauce for fruit. 1/2 cup Champagne vinegar, 2 tablespoons minced shallots, 2 tablespoons Dijon mustard, 1 1/2 cups extra-virgin olive oil, Kosher salt and freshly ground black or white pepper. In a 1-quart bowl, whisk together the vinegar, shallots, and mustard. Slowly drizzle the olive oil into the bowl, whisking constantly, until all the oil is incorporated and the dressing is thickened. Season to taste with salt and pepper. Cover and let stand for at least 2 hours before using.
