Creating your own salad dressing is a great way to save money and limits the amount of “stuff” in your pantry. Not only does it give you a lot more options, you can use the oils and seasonings that you are already storing long term.
Salad dressings are not just for fresh greens from the garden. Make sure you use them on your rice and bean salads, pickled vegetables, spruce up some canned meat from your food storage, or make freeze dried vegetables delicious. Of course these recipes are great for everyday use as well.
1. Pick an fat base combination (may want to combine these as well by proportionally halving each)
- 1/2 cup of olive oil
- 1/4 cup mayonnaise
- 1/2 cup vegetable oil
- 1/2 buttermilk (this will be powdered if it’s from your food storage, hydrate it first)
- 1/2 cup of plain yogurt (you can make this from scratch you have yogurt cultures)
- 1/4 cup of mayonnaise and 1/4 cup of maple syrup
- 1/4 cup peanut butter and 3 tablespoons of water
2. Pick an accent flavor for your base
- 2 tablespoons of white or read wine vinegar
- 2 tablespoons of dijon mustard
- 2 tablespoons of balsamic vinegar
- 2 tablespoons each of lemon and dijon mustard
- 2 tablespoons each of dijon mustard and cider vinegar
- 2 tablespoons each of tomato paste, ketchup, and brown sugar (french style)
- 2 tablespoons of lemon juice
- 1 tablespoon bourbon
- 2 tablespoons of cider vinegar
- 2 tablespoons soy sauce
- 1 egg yolk (pasteurized)
3. Pick your “add-ins”
Note: Almost any seasonings will taste great in a salad dressing. Just limit your flavors from 1-3 options so that the spices are not over powering. Below is just to get you started with ideas of add-ons, and I am only including ingredients that can store for a year or can be found in your garden.
- pick one: 2 teaspoons thyme/rosemary/oregano/parsley
- 1 teaspoon of salt and pepper
- 1/2 minced jalapeno
- 2 tablespoons of red onion
- 1 garlic clove
- 1/2 teaspoon sugar
- 1/4 cup of honey
- 2 tablespoons of finely chopped walnut/peanuts/cashews
- 1/2 teaspoon cumin/chili pepper/coriander
- 2 tablespoons of chopped chives
- 2 tablespoons chopped cappers
- 1/2 cup of berries/apples/oranges
For oil dressings, you can mix your ingredients together and in a bowl and be done.
For creamier dressings, combine all of your “add-ins” and then slowly add the fat base. If you are just using mayonnaise or buttermilk, you may want to mix in the seasonings first, then add an additional 1/4 cup of oil to make the dressing a little wetter.
When using honey, add the oil base to the honey and whisk in. This keep the oil and honey from separating.
Store creamy dressings in a refrigerator or use it immediately. Oil based dressing can stay on the shelf, in an air tight container, for several months.