Once you start making your own salad dressings and marinades, you’ll never want to go back to the store-bought bottled stuff! At least that is how it is for me. I’ve been making my own dressings for years and love it. It’s so easy that anyone can do it!
Start by choosing the type of vinegar that you want to use. My pantry and fridge usually has a nice variety of vinegars just waiting to be used!
Distilled vinegar – no specific flavor, just the regular vinegar without any pop to it
Raspberry red wine vinegar – pleasant fruity vinegar
Apple Cider vinegar – rich, sweet flavor to the vinegar, mild fruity flavor
Balsamic Vinegar – very strong, bold taste
To make it easy on yourself, purchase one of those salad dressing cruets at your local market. They sit on the shelf by the powdered dressing mixes in the condiment aisle at your grocery store. On the side of the glass are raised markings showing you just how much vinegar or citrus juice, water and oil to put in your dressing. Once you get really good at it, you won’t need the markings and can just whip up a dressing in a bowl. I now use these to store my dressings when I make more than I need for just one salad.
This particular vinaigrette will be paired with a quinoa summer salad. Keep in mind these measurements are all approximate as I don’t measure exactly.
1-1/2 tsp. minced onion
1 tsp. onion powder
1 tsp. minced garlic or garlic powder
1 tsp kosher salt
1/4 tsp. ground black pepper
big pinch dried parsley
about 1/4 c. apple cider vinegar
about 3-4 tbsp water
about 1/3 c. extra virgin olive oil or your oil of choice
Whisk all together in a dish until well blended or place in a cruet and shake well. Pour over salad greens and toss.