How To Make Homemade Salad Dressing

Visit any supermarket or specialty grocery store and you'll be sure to find at least a shelf, and more often an aisle, devoted to bottled salad dressings, with every flavor imaginable. Why then would you make your own? Well, bottled salad dressings can be high in sodium and preservatives - and if you are in the mood for more than one flavor you will need to keep your refrigerator stocked with several bottles. It's really very simple to make your own dressings once you know the basics - you can then control the ingredients and mix them up any way you want. You don't even need special equipment. If you keep your kitchen stocked with any covered container and a few staple ingredients, you will be limited only by your imagination and taste buds.

The basic ingredients in salad dressings are fat, acid and seasonings. If you have these ingredients on hand, you can easily make any dressing.

• Fat - this can range from oil, cheese, cream and egg. Most lighter dressings are oil based, while the heavier or creamier versions are made with a soft cheese or sour cream. Many vitamins found in salad greens and vegetables are fat-soluble, which mean that they are only absorbed by the body if a fat is present. This may explain why salads "taste" better to us when covered in dressing.
• Acid - lemon, lime, orange or any kind of vinegar are popular in dressings. They give a bite and sometimes a sweetness to the salad and can be used to complement the ingredients in it.
• Seasonings - salt, pepper, garlic powder, oregano - the list is endless.
• A Way to Blend Ingredients - Plastic food storage bag, bell jar, old jelly jar, old mayo jar, tupperware - you probably have any or all of these in your kitchen. They are perfect for blending dressings because of their tight lid. You can shake them well without making a mess. Some dressings, like those made with egg, are better made with an electric hand blender or food processor because the high mixing speeds make for a better dressing.

The great thing about making your own dressing is that you make it the way you want it. By keeping these staples in your kitchen, you will never buy a pre-made bottle dressing again.

Unless otherwise stated, the following dressings can be made ahead by a day or two in any container that you can shake. If you choose to dress your salad, do so only a few minutes before serving so the lettuce does not wilt. Do not add too much dressing - a little goes a long way and you can always add more if necessary. Remember to taste your dressing before adding to your salad so you can adjust seasonings. These recipes will cover more 4 cups or more of salad - enough to serve a family or small dinner party.

Lemon Vinaigrette: Juice one lemon into container, straining the seeds. Add about 1/4 cup extra virgin olive oil and salt and pepper to taste. Shake well to combine. This is good on salads, but equally good on steamed vegetables for side dishes.

Avocado Vinaigrette: Place into container - avocado (whole small one or half of a large one), 2 tablespoons red wine vinegar, 2 tablespoons extra virgin olive oil, 1 tablespoon white wine (optional), 1 tablespoon water (or 2 if not opting for wine), 1 tablespoon lemon or lime juice, salt and pepper to taste. If you are planning to mix by shaking, use a fork first to mash the avocado, then cover and shake. Otherwise, use a hand blender or food processor to blend until smooth.

Pomegranate Vinaigrette: Add to container - 3 tablespoons pomegranate juice, 1 tablespoon Dijon mustard, 2 tablespoons red wine vinegar, 4 tablespoons extra virgin olive oil, salt and pepper to taste. Shake well to combine. Garnish your salad with pomegranate seeds to enhance the flavor of the dressing.

Cesare Salad Dressing: Add to food processor, blender or container wide enough for your hand blender - 1 egg yolk, 1 tablespoon Dijon mustard, 1 garlic clove (crushed), 1 sardine (optional), 3 tablespoons extra virgin olive oil, 2 tablespoons grated Parmesan cheese, salt and pepper to taste and the juice of 1 lemon. Process until smooth and creamy. Cesare salad is traditionally served with romaine lettuce, croutons, shaved Parmesan cheese and fresh ground black pepper.

These dressings are not only good for salads, but they make excellent homemade marinades for chicken or seafood as well as dressings for vegetable side dishes.

Once you get into the habit of making your own, you can flavor your dressings in a multitude of ways. Substitute orange juice for lemon juice for a sweeter, milder dressing. Use other natural fruit juices in the place of pomegranate. Whisk goat cheese into your vinaigrette for a creamy variation of a classic dressing. Even a simple oil and vinegar dressing can be altered to your taste by using a few different vinegars - for example if you like the mildness of balsamic vinegar but it is too sweet, try adding a few shakes of red wine or apple cider vinegar to balance the flavor.

You are only limited by your imagination. Impress and inspire your friends and family by adding a bit of homemade into their favorite meals.