If you aren’t making your own homemade salad dressing yet, I hope that this post gets you motivated to do so.
‘Cause I have another super simple salad dressing recipe that should be on your table.
I honestly can’t remember the last time I purchased salad dressing.
Hmmmm….maybe way back there in my college days before I was into making my own just about everything.
In those days I was on a “if it’s low fat it’s healthy” diet.
But I was also on the “I don’t have any money” diet so likely I didn’t buy much salad dressing then either.
I didn’t buy much of anything.
I remember shopping the discount produce racks in college trying to keep to my $100 per month budget (and I shudder to think that that included my rent. Really? Did I live that frugally?)
Anyway – back to the dressing.
My favorite dressing growing up was the low fat French dressing at Wendy’s salad bar.
I grew up in a family that occasionally went out for fast food as a treat and I since I was “healthifying my life” I would get the All You Can Eat salad bar and would top my huge heap of greens with that low-fat-full-of-sugar-and-corn-syrup-and-artificial-food-coloring- and-flavor-enhancers-and-you.name.it stuff and would call it healthy.
Things are different now.
Now I know that you might not be as excited about making your own stuff as I am, but I hope you catch the bug.
By making your own salad dressings, you can:
1. Use only wholesome whole food ingredients (none of that icky stuff listed above)
2. Save tons of money
3. Reduce the impact on the environment by buying less packaged stuff.
Anyway, you can jump on this saving money, healthier for you and the environment bandwagon too with this dressing.
So come along with me.
The inspiration for this dressing came from Oh She Glows, a fabulous vegetarian blog. We made her Adzuki Bean Quinoa Tabbouleh, grabbed her dressing and made it our own.
And I’m finally getting around to sharing it with you.
Five Ingredient Salad Dressing – Our New Favorite
Makes approximately 1 1/4 cups
1. Pour olive oil and apple cider vinegar in serving container.
2. Add remaining ingredients.
3. Stir to combine. Stir again to redistribute ingredients before serving.
4. Store in refrigerator.
We use this not only as a salad dressing, but to top all kinds of things. For example:
- on top of beans and rice for a jazzed up last minute meal
- atop cooked veggies. Marinate in the dressing for about 2 hours for added flavor
- as a dip for fresh veggies in a little bowl or cup
We’re trying to add more and more veggies to our diet and sometimes it’s just plain hard. It’s great to have things like this dressing to make it that much easier.
This dressing now has it’s place at our lunch and dinner table almost every day, along with
- Chat Masala (an amazing Indian Spice)
- Moroccan Vinaigrette
- All Purpose Seasoning
- Nutritional Yeast. This stuff is nutty and cheesy tasting. Great for those who can’t have dairy.
If you haven’t tried those, you really should.
Oh, and if you really have to stop at Wendy’s, maybe throw a container of this in your bag first .
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Shared at Diet, Dessert, and Dogs, Coastal Charm, and Cybele Pascal.