Gah! One of my least favorite chores = cleaning out the refrigerator. I mean – really. This chore requires the unloading, the dismantling, the washing and the wiping down of the entire interior of the frig/freezer. Sometimes, because I live with pigs men, there’s the occasional puddle of ‘what in heaven’s name is that glued to the bottom floor of the frig underneath the veggie drawer’ mystery. And, the ‘how old is this stuff’ question which leads to throwing away most of the condiments in the frig. Arg! One of the things I can’t stand to keep – salad dressing. And, when you start reading the labels and how much sugar, sodium, and preservatives are in them. Good grief! It is kind of scary. Lately, I’ve just taken to whipping up a batch of dressing when we have salads. It is easy and tastes better.
With summer just around the corner, I wanted to start you off with the base for making homemade salad dressing. Mix it up and store in an air tight container. Combine with olive oil and vinegar for a quick, healthy dressing or with dairy products to make a creamy dressing (recipe also below). I’ll post some other dressing recipes later this week. So – let’s kick off Memorial Day and the summer ahead with homemade salad dressings. No more crusty, questionable salad dressing bottles in the frig. Woo-hoo!
Salad Dressing Mix:
½ cup dried parsley flakes
¾ cup freeze-dried chives
1 Tbsp. dried dill weed
¼ tsp. salt
1/8 tsp. pepper
Stir together all ingredients, and store in an airtight container up to 6 months. Yield: ¾ cup.
Herb Salad Dressing:
Whisk together 2 tablespoons Salad Dressing Mix (from recipe above), ½ cup mayonnaise, and ½ cup buttermilk or sour cream. Chill at least 2 hours. Serve over mixed salad greens or as a vegetable dip. Yield: 1 cup
Y’all Enjoy! 🙂