These last few years I’ve worked to gradually switch my family over to a more natural, unprocessed food source. We started making small changes that I hope will have a big impact on my children’s health in the future. Eating organic and all natural can be costly, and for some impossible to achieve. No matter how hard I try, there are some things we simply can’t avoid buying. My kids would boycott me as their mother if I didn’t buy cereal or the occasional bag of chips.One of the conversions I have already made is making homemade salad dressings in place of store bought. Today I want to share with you my homemade classic vinaigrette recipe. It’s great on salad, pasta, or when used as a marinade for meats. When I eat salad dressing I want only the good stuff like garlic, herbs and olive oil. Without all the preservatives, high fructose corn syrup and added dyes. When you really sit down and start to read the ingredient label on salad dressings, you will be shocked.
I eat A LOT of salad. I’m not over exaggerating, I really do. I’m talking 4 to 5 times a week. You’re probably rolling your eyes right now. Who wants to eat salad everyday? Boring!
Well maybe I am the odd mom out here, but I really like it. I don’t get bored because I change it up every week. Sometimes I add different types of fruit, cheese and nuts. I like adding grilled chicken, a heap of shrimp, avocado or hard boiled eggs for added protein.
My favorite salad dressing is hands down, Italian style vinaigrettes. Any type. After years of consuming the same store bought brand I finally found a great all natural kind at my local grocery store. I was in love! It was amazing. My family would go through a bottle a week. Then one day I went to buy it and it was gone. Missing from the shelf like it had never existed. What? How could this be? I panicked. I had finally found the perfect dressing and now it was gone. I should have stocked up. Why hadn’t I stocked up?
My husband looked confused by my meltdown. “Why don’t you just make your own?” He asked.
Later when I served my tweaked and perfected version at dinner, he shook his head and said, “Wow! You’ve really got something here.”
Success!! 🙂 🙂 🙂
As a tip, when dealing with homemade vinaigrettes, let them rest outside of the fridge for about ten minutes at room temperature before serving. This will help everything mix more evenly when shaking it up. If you want to really YUM it up a bit, add 2 tablespoons of grated Romano cheese to the mix.
I hope your family enjoys this dressing as much as mine.
- 1 cup vegetable or canola oil
- ½ cup olive oil
- ½ cup golden balsamic vinegar
- 6 to 7 whole garlic cloves, peeled and slightly smashed
- 1 teaspoon of white sugar
- 1 teaspoon of Italian spices
- 1 teaspoon of salt
- ¼ teaspoon of pepper
- Place all ingredients in a quart jar with lid
- Shake vigorously until mixed
- Place in fridge until ready to serve
- **For best results, make 48 hours prior to serving