Making salad dressing from scratch is magical: You put oil, vinegar, and seasonings into a jar, shake it, and pour it on your salad. You’ll never buy bottled again! Kids Advisory Board member Aleeza Riaz added dried oregano, garlic powder, and black pepper to hers and described the recipe as “very quick and delicious.” This recipe makes enough dressing for 5 or 6 large salads. It keeps well in the refrigerator.
Jar with tight-fitting lid
- 1/2 cup vinegar (any kind)
- 1 cup olive or vegetable oil
- 1 teaspoon mustard (any kind)
- 1/2 teaspoon kosher salt
Put all the ingredients in the jar, screw the lid on tightly, and shake, shake, shake. Taste a little on a lettuce leaf. If it’s too sharp—too sour or vinegary—try adding another tablespoon of oil and shake and taste again. Does it need more salt? More mustard? Shake and taste again.
Serve right away, or cover and refrigerate up to 2 weeks.
- • Add 1 or 2 garlic cloves, peeled and minced, or 1/4 to 1/2 teaspoon garlic powder.
- • Add 1 teaspoon dried herbs, such as basil, oregano, or marjoram.
- • Add 1 tablespoon plain yogurt or mayonnaise (to make it creamy).
- • Substitute lemon juice for all or part of the vinegar.