Paleo Recipe :: New and Improved Oil + Vinegar Salad Dressing
It’s time to take something good — and make it better.
Up until recently, this has been my go-to recipe for oil vinegar salad dressing.
It’s perfectly fine; however, I’ve tinkered with the ratio of oil and vinegar and I’ve come up with what I think is a better-tasting dressing.
And today, I’m sharing it with you.
Before you gather all your ingredients (there aren’t that many) you need to find something to store your dressing in. I like to use a salad dressing shaker/dispenser.
But, honestly, you can use a Mason jar, an old pickle jar, or any other glass jar with a tight-fitting lid as long as it will hold about a cup (8 oz.) of dressing and has a bit of space left over to give the dressing room for a good shaking.
Here’s the salad salad dressing shaker (affiliate link) I use every day. Trust me, it gets a workout! I’ve used mine so much that the salad dressing recipes printed on the bottle are long gone. And that’s okay, since I choose to make my own dressing. : )
It’s made of heavy glass and has a plastic screw-on top. The top flips open to allow the dressing to be poured from a small hole.
It works great and only takes up a bit of space in the refrigerator. Yes, this dressing should be refrigerated.
New and Improved Oil Vinegar Salad Dressing
Here’s what you’ll need to make about a cup of salad dressing.
The What:
- 3/4 cup extra-virgin olive oil
- 1/4 cup apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic, minced (optional)
- 1 tablespoon dried celery flakes (not celery seed, not celery salt, but FLAKES)
- 1 big pinch of coarse, black pepper
- 1 big pinch of dried parsley flakes
- 1 pinch of sea salt
The How:
Add all the ingredients to the salad dressing shaker and shake for several seconds to get all ingredients completely mixed.
Store your salad dressing the fridge.
If you’re going to use the dressing right after you make it (and you WILL want to try it!) just beware that the celery flakes will still be somewhat crunchy. It takes a few minutes for them to soften up in the oil vinegar.
Also, when you take the dressing out of the fridge, you’ll notice that the oil has tried to become a solid. Here’s the fix: pop open the top and microwave the dressing (in the bottle) for about ten seconds on the high setting.
Remove the bottle, close the lid and shake the dressing for a few seconds. Boom! All is well and you can easily pour the dressing through the small hole in the top of the shaker.
Control the amount of dressing that pours out by placing your index finger over the hole and allow just the right amount of dressing to pour out.
YOUR TURN: Please — let me know how you like this new version of the classic. Share your thoughts in the comment section. Thanks!
The post Paleo Recipe :: New and Improved Oil Vinegar Salad Dressing appeared first on Crafty Dad.
