Moroccan Vinaigrette

Homemade Salad Dressing

It might sound strange, but this salad dressing recipe is simply one of our overall favorite recipes.

It’s a homemade wonderfully-seasoned salad dressing that frankly, is on our table for every meal.

This Moroccan Vinaigrette is modifed from the recipe of the same name in Lorna Sass’ Complete Vegetarian Kitchen, one of my many Lorna Sass cookbooks. I highlighted this cookbook in my post about pressure cookers.  Please note that when I referenced this cookbook in the pressure cooker post, it was under the title of Recipes from an Ecological Kitchen.  This new title is a more recent version of the same book, but it’s still not available new on Amazon.  Unfortunately, these great books are no longer in print.  (I am no longer a vegetarian, but this book is a keeper regardless of your “dietary status”!)

As I said, we have this on our table at almost every meal and when you are really in a bind, you can just pull some of your prepared beans out of the freezer, combine then with some cooked whole grains (rice, millet, buckwheat) and top with this vinaigrette and you have yourself a fast meal.  For more protein and/or for those of you concerned about copper toxicity (which I will post about in the future), top with some small pieces of healthy animal protein or pumpkin seeds.  Yum! :-)

Whenever we make a meal for a sick friend or a family with a new baby, this vinaigrette tops a vegetable medley or Moroccan Carrots.  And it goes fabulously with Pakistani Kima, our favorite when having company for a meal (again, post to follow in the near future).

Why Make Your Own Salad Dressing?

1.  It give you control over the ingredients

No disodium EDTA or high fructose corn syrup and you can make the whole thing organic (if you care to) for a fraction of the cost of bottled organic dressings.

2.  Saves Money

And as I mentioned in my post about making your own vegetable broth mix, by making your own spice blends, you can save money by purchasing dressing ingredients (spices, lemon juice and olive oil, in the case of this dressing) in bulk and using them up before they spoil or lose their flavor.  You also make fewer trips to the grocery store, saving gas and time, since you have the raw ingredients in your kitchen to make what you need!  With the price of gas these days, you really end up saving!

3.  Save Time

How do you save time making your own?  Well, I know making your own dressing takes time, but so does going to the store.  Maybe it’s a “wash”, but the way we eat dressing, I still think I’m saving time :

So — here is how to make this dressing.  And, as with almost all of my recipes, I recommend at least doubling the recipe so that you can save time!

The one thing that I would love to hear from you about is a solution to my hunt for a great glass salad dressing container for our table.  We currently have our dressing in a canning jar, but I would love an attractive bottle with an easy pour lid.

The one I have my eye on is the Eva Solo dressing shaker which is available on Amazon, but I am a bit skittish since some reviewers say that the glass is thin and it is also a bit pricey.

Looking for more ways to save money by making your own processed food supplements?  You might want to read:


Do you have a favorite dressing recipe that you would like to share?

Shared at Gluten Free Wednesdays, Life as Mom, and Day 2 Day Joys.
 
 
 
 
 

 

Healthy Living Information You Can Trust

Delicious recipes and nutritious knowledge delivered fresh to your inbox.

Comments

    Speak Your Mind

    *

  1. Great vinaigrette, love all of those flavors! I’m Pinning this one! Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon.

  2. I have chosen to feature your vinaigrette this week! I have tweeted it, pinned it and shared it on my Facebook page. It will be featured on Summer Salad Sundays this coming Sunday. Thanks for linking up and I hope to see you again soon!

  3. This dressing is one of the best I have ever had. I will never ever buy store bought dressings again. We had the beef curry and Moroccan Carrots and my whole family was raving by the end of dinner. Would love to see more ideas for different salad dressings! Thanks so much!

  4. cindy L. says:

    Re salad dressing bottle/jar. This sounds really lame, but we have 2 go-to’s in our house for homemade salad dressing containers. First, a leftover mustard container–hubby loves the old-fashioned grainy mustard. So at the end of the bottle, I use the remaining mustard to make my own vinaigrette. Second (and which looks a LOT nicer but pours and stores really well) is the Good Seasons salad dressing cruet. It has a plastic removable flip top lid, so you can take it off to add your ingredients, then use the pour spout top so it doesn’t drip down the lip of the glass jar, as mason jars tend to do…When you need to, it goes in the dishwasher…

    Hope this helps. Your post is a little old, but you never know. :0)

    • I barely go to the grocery store but I need to get one of those GS cruets. I am using mason jars now which are working out just fine. Re: the mustard container, I love the “no waste” of that, but I would be a little concerned about putting a bunch of acid in there and re-using that. But maybe I’m being a little too cautious. There is acid in mustard already in the vinegar…..

  5. I also was wondering what to use forthe dressing. I have an evoo bottle i just emptied so I’m going to use that! It has a lid an held oil anyways!

  6. We made the Pakistani Curry and it linked to this recipe so I made it too– great! And for the container– I agree, the Good Seasons cruet is great and cheap! I’d suggest checking your Goodwill or Salvation army for it. They almost always have them and they are only $1 usually! I love them and keep a few on hand for salad dressings as they pour really well. :)

  7. I use an old washed liquor bottle with some pretty etched glass type decals and a stainless steel pour spout. I also use one for my dish soap.