Making homemade salad dressing is not only more healthy for you, but you get more creative options for fruit and vegetable salads without storing large bottles of store-bought salad dressings that go bad.
I have found that by making my own homemade salad dressing, I have become a fan of eating salads.
The variety of salad dressings ensures I don’t make the same salad twice. If you are an avid traveler and like to make meals while on the road, all you need is a travel blender, a small mason jar, and a few ingredients. I found all these items on Target.
Here are two homemade easy recipes I use for either a fruit or vegetable salad.
Fruit Salad Dressing
Ingredients
- 1/4 cup white or dark balsamic vinegar (fig, lemon, raspberry, watermelon, peach white or honey ginger). I order mine online from Bisbee Olive Oil based in Bisbee, Arizona when I am not visiting. You should be able to find an olive oil company nearby that offers similar flavor options.
- 1/2 cup lemon-infused extra virgin olive oil. I order mine online from Nuts.com. When using a fruit balsamic vinegarette, I have noticed the infused lemon flavor brings out more flavor without being overpowering and tastes less acidic.
- 2 tablespoons 100% maple syrup or to taste. I buy mine from Trader Joes.
Directions
Put all ingredients either in a blender or bowl and whisk until the emulsification process is complete. If you are using a mason jar, shake for 15-30 seconds until all ingredients are combined.
The salad dressing can be used right away, but I like to make it the night before to allow the ingredient to settle in the fridge overnight in a small wide mouth mason jar.
Before using, give the mason jar a shake as vinegar and oil separation may occur.
Vegetable Salad Dressing
Ingredients
- 1/4 cup traditional (modena) balsamic vinegar
- 1/2 cup Sicilian extra virgin olive oil. I order online from Nuts.com.
- 2 tablespoons mustard. I use Coleman’s English mustard because it has a nice kick like wasabi. Be careful not to use too much. Most grocery stores carry it in the international or global aisle.
- 1 teaspoon shallots finely chopped.
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
Directions
Put all ingredients either in a blender for 15-30 seconds until all ingredients are combined.
The salad dressing can be used right away, but I like to make it the night before to allow the ingredient to settle in the fridge overnight in a small wide mouth mason jar.
Before using, give the mason jar a shake as vinegar and oil separation may occur. Enjoy!
