HOW TO MAKE OIL AND VINEGAR DRESSING RECIPES

OIL AND VINEGAR DRESSING RECIPE: HOW TO MAKE IT

Oil and Vinegar Dressing Recipe: How to Make It image

The goodness of crisp salad ingredients comes through when topped with this simple homemade dressing. It tastes so fresh. Mom made it for our family when I was growing up, and now I serve it to my grandchildren. -Barbara Hyatt, Folsom, California

Provided by Taste of Home

Categories Lunch

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 2 cups.

Number Of Ingredients 10

Ingredients

1 cup sugar
1 tablespoon ground mustard
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 cup hot water
1/4 cup vinegar
2 garlic cloves, halved
1/4 cup canola oil
Mixed salad greens and shredded red cabbage

Steps:

In a 1-qt. jar with a tight-fitting lid, combine the first five ingredients. Add the water, vinegar and garlic; shake until sugar is dissolved. Add oil; shake well. Store in the refrigerator. Just before serving, remove garlic from the dressing. Drizzle over salad greens and red cabbage.

Nutrition Facts : Calories 82 calories, FatContent 4g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 0 sodium, CarbohydrateContent 13g carbohydrate (12g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

BASIC VINAIGRETTE DRESSING WITH 8 VARIATIONS - FOOD.COM

Basic Vinaigrette Dressing With 8 Variations - Food.com image

Bottled salad dressing can be convenient but its expensive and often full of salt, sugar, and chemical additives. Making your own is simple and allows you to customize the seasonings to suit whatever meal you are preparing. The amounts given make about 1/4 cup and can be expanded infinitely for larger salads. It can be made several days ahead and kept in the fridge. Sorry about the slightly odd way of putting the ingredients for the creamy dressing variations. The recipe editor is picky about what it will accept.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 1/4 cup

Number Of Ingredients 34

Ingredients

3 tablespoons oil (I prefer extra-virgin olive oil)
2 tablespoons vinegar (white, cider, wine, ..., not balsamic)
salt
black pepper (I prefer fresh-ground)
basic vinaigrette (use EVOO and red wine vinegar)
1/2 teaspoon minced garlic
1/2 teaspoon italian seasoning
1 pinch crushed red pepper flakes (optional)
basic vinaigrette (use canola or corn oil and cider vinegar)
1 tablespoon crumbled bacon
1/2 tablespoon finely minced onion
1 pinch celery seed (optional)
1/4 teaspoon prepared mustard (optional)
1 -3 teaspoon brown sugar or 1 -3 teaspoon another sweetener, to taste
italian vinaigrette
1 teaspoon prepared mustard (I recommend Dijon or spicy brown)
1 -3 teaspoon honey (optional) or 1 -3 teaspoon another sweetener, to taste (optional)
basic vinaigrette
2 -3 tablespoons sour cream or 2 -3 tablespoons plain yogurt
basic creamy vinaigrette dressing
1 tablespoon grated parmesan cheese
1/8 teaspoon fresh ground black pepper (to taste)
basic creamy vinaigrette dressing
1 garlic clove, put through press
fresh ground black pepper
1 pinch italian seasoning (optional)
3 tablespoons olive oil (I prefer extra-virgin)
3 tablespoons lemon juice
1/2 teaspoon oregano
1/2 teaspoon minced garlic
3 tablespoons oil (I prefer extra-virgin olive oil)
1 tablespoon balsamic vinegar
1/2 teaspoon minced garlic
1 pinch italian seasoning (optional)

Steps:

Shake all ingredients for your chosen variation together in a tightly-lidded container OR whisk together in a small bowl.
Let stand 10 minutes to rehydrate dried herbs and blend flavors.
Shake again then dress salad as desired.
Note -- I recommend the lemon dressing on spinach.
Note -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong greens such as escarole, curly endive, and dandelion greens.
Note -- The sweeter version of the mustard dressing is great for a vinegar coleslaw if you discover that you have accidentally gotten one of those occasional cabbages that are a touch on the bitter side.
Note -- feel free to play with other seasonings, more complex blends, flavored oils, and flavored vinegars. Once you've learned the technique you can customize your salad dressing to suit just about any meal.

Nutrition Facts : Calories 5284.1, FatContent 551.1, SaturatedFatContent 79.4, CholesterolContent 72.7, SodiumContent 1702.2, CarbohydrateContent 84.4, FiberContent 2.7, SugarContent 41.1, ProteinContent 17

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Bottled salad dressing can be convenient but its expensive and often full of salt, sugar, and chemical additives. Making your own is simple and allows you to customize the seasonings to suit whatever meal you are preparing. The amounts given make about 1/4 cup and can be expanded infinitely for larger salads. It can be made several days ahead and kept in the fridge. Sorry about the slightly odd way of putting the ingredients for the creamy dressing variations. The recipe editor is picky about what it will accept.
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