Recipe – Salad Dressing

Making your own salad dressing is a quick and easy way to be completely self-sufficient. These three recipes include universal classics and one interesting newcomer to the salad dressing scene. They are all fairly easy to create. Unlike most store-bought dressings, they are free of preservatives, so they’re better for you, even if they won’t last as long in the refrigerator. The fact that they taste great and that you mixed them by hand should make up for this though.

Balsamic Vinaigrette

This classic dressing works on most salads and pleases even the pickiest palettes.

You’ll need:

  • 1/2 cup balsamic vinegar
  • 1/2 cup EVOO
  • 1 Tsp garlic powder
  • 1 Tsp salt
  • 1/2 Tsp pepper
  • 2 Tsp Dijon mustard

This salad dressing is really easy to make, since you just place all of the ingredients into a jar and shake it (lidded, of course, you don’t want to make a mess) or stir it with a spoon. Once everything is mixed really well together, place the covered jar of dressing in the refrigerator for a minimum of two hours. This recipe makes about one cup of dressing, which is around 6 to 8 normal sized servings.

 

Italian Dressing

Idea – if you make a larger amount of this tasty dressing, you can even use it as a marinade.

You’ll need:

  • 1/4 cup red wine vinegar
  • 2/3 cup EVOO
  • 1 Tbsp parsley
  • 2 Tbsp onion powder
  • 3 Tbsp Parmesan cheese
  • 1 Tbsp basil
  • 2 Tbsp lemon juice
  • 1 Tbsp oregano
  • 1 Tsp garlic powder
  • 1 Tsp salt
  • 1/2 Tsp pepper

Pour all of the ingredients into a glass jar. Put the lid on tightly, then shake the jar until everything is mixed together. (You can also do this with a spoon, just leave the lid off.) Place the jar – fully lidded – into the refrigerator for at least two hours before serving. This makes about 1 cup of dressing, which is good for between 6 to 8 average sized servings.

Ginger and Sesame Dressing

For a taste of something a little different, try out this dressing that uses ginger and sesame. You might also find yourself using it as a glaze for your chicken.

  • 1/3 cup EVOO
  • 1/4 cup rice vinegar
  • 1 Tsp garlic powder
  • 2 Tbsp sesame oil
  • 1 Tbsp honey
  • 2 Tsp ground ginger
  • 2 Tbsp soy sauce

Like the other dressings, this one is shaken or stirred up until everything is properly mixed together. It makes around one cup of dressing, which divides into 6 or 8 standard servings. It also goes into the refrigerator for a few hours before it’s used.

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NANCY WILLIAMS
With more than 10.000 recipes under her belt, no wonder Nancy is the content manager of The Prepper's Daily Food topic. She embarked long ago on a mission to learn everything there is to know about cooking. She discovered her passion for cooking while spending the summer's over at her grandparents. Their ways fascinated Nancy and cooking something out of nothing, like her granny use to say, became one of her daily routines. After 21 years of culinary experience, she decided to drop her fancy chef career life. The price her family had to pay was too big. Nancy is now taking advantage of the internet and works from home, helping and teaching common people like us to cook for ourselves with as little we have. Just like she learned from her grandparents. I want those who cannot afford to eat out not even once a week, to feel they don't need to. Because they can make one of my quick recipes and feel better about their lives, even if only for some hours. From simple recipes to ancient remedies based on plants, from the garden to the kitchen table, canning and storing, Nancy covers it all.

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