Salad
Dressing Seasonings
Making your own salad dressing is easy and inexpensive, and
the finished product has a far better flavor than the bottles sold at the
supermarket. Each dressing can be tailored to your individual tastes. If
you prefer balsamic vinegar to white, use that, and the dressing will have
the flavor that you like best. If lunch is a green salad, a sour cream dressing
is great. If salad will be served alongside steak and pasta, perhaps a yogurt
or buttermilk dressing would be a better choice. Feel free to experiment-make
the Italian dressing as a vinaigrette or a creamy style, add a teaspoon
of Dijon mustard or a handful of chopped chives, whatever you'd like. The
fat and calorie content are yours to control. These dressings are also great
for fresh vegetable or chip dip, just use the creamy styles, such as Buttermilk
or Creamy Peppercorn (also flavorful sandwich spreads) or Green Goddess.
All of the dressings are delicious on pasta or potato salad and make nice
marinades for chicken or fish. Dressings can be made ahead of time and stored
in the refrigerator- just prepare a batch or two of various types and store
them in old dressing bottles. They'll be ready when your salad is, without
having to be mixed each time. |
