Salad Dressings

We like to make our own salad dressings because we always know what goes into them. Have you looked at the ingredients of many bottled dressings or dressing mixes? The ones that are pronounceable are things you wouldn't want to eat, anyway, like sweeteners, preservatives, or flavor enhancers. As we come up with new recipes we like, I'll try to keep this page updated.

Balsamic Vinaigrette - adapted from Emeril Lagasse
Yield: about 1 cup

1/3 cup good balsamic vinegar
1 TBSP chopped garlic  (less if you use a garlic press)
1/2 tsp salt
1/2 tsp pepper
2/3 cup extra virgin olive oil

Place all ingredients in a jar. Shake to combine. Adjust seasonings to taste. Store in refrigerator.


Italian Dressing
This is the same dressing we use on the Greek Salad.
Yield: a little less than 1 cup

1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
1 tsp italian seasoning
a few cracks of a pepper grinder
1/8 tsp salt
1 clove garlic, presses

Place all ingredients in a jar. Shake to combine. Adjust seasonings to taste. Store in refrigerator.