Never fail salad dressing guide
Here is your masterclass on salad dressing: 1. For the oil: you can replace any oil with olive oil, except coconut oil because it will congeal to easily. I like olive oil the best and never use canola oil. 2. For the acidity: You can use any vinegar red wine, white wine, balsamic, apple cider OR you can use lemons, limes, oranges and tangerines. 3. For the sweet: You can use honey, silan, white sugar or brown sugar. 4. For the tang: You can use any kind of mustard or none at all. 5. For the going one level further: You can add in fresh herbs (thyme, rosemary, dill, cilantro, mint, parsley or a combination of all of them) . You can also add onions (scallions, chives, purple onions or shallots) chopped very finely. 6. If you follow these measurements (which works well if you halve the recipe too) you will always have mouth watering dressing in your fridge ready to use! If you use pantry ingredients only, the dressing will last months. If you use fresh ingredients it will last 1 week.
Course: Salad
Cuisine: Vegetarian
Special Diet: Dairy Free, Gluten Free, Soy Free
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Place all ingredients in a jar and shake well before serve