Bye-Bye Bottled Dressing
Quote de jour
"I'd like a little salad with my dressing."
Still buying bottled dressing? Give the environment and your tastebuds a break. Say bye-bye to bottled dressing and make your own. It's fast, easy, cheaper, tastier and healthier. I bet you already have some suitable glass containers in the cupboard. I make a variation of this recipe(below) just about every day. It takes less than two minutes and nothing tastes fresher. The quantities can be halved. Sometimes, I substitute a different kind of vinegar or oil, add parmesan or blue cheese or maybe an anchovy. Whatever I happen to have on hand. I never measure or I make the same dressing twice. Once you have a basic recipe down, adjust it to your taste. I'm trying to cut down on salt, so I often use less. I like the Adobo Light ,an all purpose seasoning from Goya. It has 170 mg of sodium versus the 730 mg in a Kosher sea salt. Experiment, be creative, have fun! I like a well emulsified dressing which means whisking until my arm falls off. A better solution, is using a small stick blender. I use this one. And, no they aren't paying me a dime for this endorsement. It's just one of my favorite tools in the kitchen.
Save the landfills and GO GREEN.
"I'd like a little salad with my dressing."
Still buying bottled dressing? Give the environment and your tastebuds a break. Say bye-bye to bottled dressing and make your own. It's fast, easy, cheaper, tastier and healthier. I bet you already have some suitable glass containers in the cupboard. I make a variation of this recipe(below) just about every day. It takes less than two minutes and nothing tastes fresher. The quantities can be halved. Sometimes, I substitute a different kind of vinegar or oil, add parmesan or blue cheese or maybe an anchovy. Whatever I happen to have on hand. I never measure or I make the same dressing twice. Once you have a basic recipe down, adjust it to your taste. I'm trying to cut down on salt, so I often use less. I like the Adobo Light ,an all purpose seasoning from Goya. It has 170 mg of sodium versus the 730 mg in a Kosher sea salt. Experiment, be creative, have fun! I like a well emulsified dressing which means whisking until my arm falls off. A better solution, is using a small stick blender. I use this one. And, no they aren't paying me a dime for this endorsement. It's just one of my favorite tools in the kitchen.
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oh this does look delicious. I often use Extra Virgin, Lemon, herbs, fresh parmesan or romano on my salad, rice, chicken.
When I first came to Boston, I made Olive Oil Creamy Italian with Garlic and Sour Cream all the time. I had to put it in the Fridge, of course, so it became cloudy, but was very tasty.
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Yes, I love lots of lemon too. There's no end to possibilities
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Sounds like a winner to me. I'll be trying it and thank you for this great idea.
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