A few years ago we were eating supper at a friend’s house. All I remember of the food that night was the salad with asian dressing. I wanted to eat the whole bowl, just for the dressing!
But it was Kraft. Soybean oil and junk like that, you know. It never occurred to me that I could recreate it healthier and better at home, until I came across a recipe in Nourishing Traditions for Oriental Dressing. I barely changed that recipe and it tastes even more delicious than I remember that Kraft stuff!
Save with homemade salad dressing
Homemade salad dressing is an easy way to clean up your diet and add great flavor. It’s also a great way to save money. Convenience foods (like pre-made salad dressings) have a price, both in money and your health.
Making your own salad dressing only takes a few minutes, and the cost and health savings are enormous. Bottled salad dressings aren’t healthy at all, containing rancid oils, corn syrup and many different chemicals to improve the flavor and keep it shelf stable. Ick. And they’re kind of expensive!
A few pennies and minutes of your time can give you a delicious and healthy salad dressing – and you can customize it to your taste.
David likes a drizzle of lemon and olive oil on his salads, but I like an actual salad dressing. If asian flavor isn’t your thing, here are a few more favorite dressings:
This post on Simple Bites has three recipes: garlic-herb vinaigrette, balsamic vinaigrette and buttermilk ranch.
Good, Cheap Eats has a simple Cilantro-lime dressing that sounds great!
This thousand island dressing recipe from Kelly the Kitchen Kop looks really good – I could make Reuben sandwiches . . .
Asian Sesame Dressing
4 T. rice vinegar
2 T. soy sauce
2 t. fresh ginger (or 1 t. ginger powder)
2 t. sesame oil
1 clove garlic, peeled (use a small clove, or half of a large clove)
1 T. honey
2/3 C. olive oil
1. Place all ingredients in a blender. Blend on high until smooth. Chill before serving.
Notes: I use my magic bullet to make salad dressings. You can use a regular blender, or place all the ingredients in a tall container and use an immersion blender. If you’d prefer to not use a blender, finely mince the ginger and garlic, then shake all ingredients together in a mason jar until well blended.
Because there’s nothing to keep the dressing emulsified it will separate with time. I just shake or stir it well before using. It will keep for up to a week if refrigerated.
I always sprinkle our salads with seeds, as it’s an easy way to add nutrition (and seeds really are super good for you!). Sesame seeds are the obvious choice here:)
Yield: about 1 1/4 C.
Adapted from Nourishing Traditions by Sally Fallon.
This post is a part of Kitchen Tip Tuesday at Tammy’s Recipes.