While I understand the need to cut a few corners in the kitchen to save time and efficiency, there is one constant in most kitchens that should absolutely never, ever be store-bought. NEVER.
You guessed right…salad dressing. Store-bought mass-produced dressings are among the worst offenders of GMO/preservative-laden items in the grocery store. As we all know, the ingredient list on salad dressings is LOONNNNGGGG and frightening. Many of these ingredients have not had thorough testing on their impact on human health. Food giants will go to any length to extend shelf life – even risk our lives!
The other vile ingredient so ubiquitous in dressings is high-fructose corn syrup. This ingredient has been PROVEN to increase the risk of developing high blood pressure, cancer, diabetes and heart disease, as well as obesity, leaky gut syndrome, and much more! Why, oh why, would anyone choose to ingest this?
Look at this very typical ingredient list for a typical supermarket blue cheese dressing. There are SO many ingredients, (specifically preservatives) included to extend the shelf life of the dressing. YUK.
As if you need another reason to make your own dressing, here are two: homemade tastes SO much better and fresher, it is less expensive, and it is FAST and EASY! I always try make a double batch and keep it in my fridge: they will keep for a week or two, and can be used for a several meals. These two are ALWAYS in my rotation at home, and everyone loves them. They incorporate fresh herbs, so hang on to these recipes for this summer when herbs are plentiful.
greek salad dressing
- 1/4 cup red wine vinegar
- 1/8 cup white wine or champagne vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon fine salt, plus more as needed
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 small clove garlic
- 1/3 cup extra-virgin olive oil
- 1/2 cup canola oil
- 1 tablespoon chopped fresh oregano leaves (really, any variety of fresh herbs can be used in this recipe, but these are my favorite!)
- 1/2 tablespoon chopped fresh basil
- 1/2 tablespoon chopped fresh rosemary
In a food processor or blender, combine the vinegars, mustard, salt, pepper, cayenne, and garlic until well blended. With the motor running, very slowly pour in a steady stream of olive oil, followed by the canola oil to make a smooth dressing. Pulse in the herbs. The dressing will keep refrigerated for 2 weeks.
homemade buttermilk dressing
- 3/4 cup well-shaken real buttermilk
- 3 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon finely chopped fresh herbs: tarragon, dill, parsley, chives or celery leaves
- 1 clove minced garlic
- 1/2 teaspoon dijon mustard
- 2 dashes Tabasco sauce
Combine all ingredients into a jar and shake well for a couple of minutes – (don’t whisk or use a blender). Season with salt and pepper.
images via foodnetwork, food.com