I have recently begun making all of my salad dressings. It used to seem like an unnecessary extra step in meal preparation, when there are so many delicious pre-made ones, needing nothing more than a quick twist of the top, and a squeeze onto a pile of greens. However, I have discovered salad dressings are very quick to make and I enjoy having control over the ingredients, and the amount of each I put in. My daughter, while pouring her favorite store bought Honey Mustard salad dressing over her bowl of arugula, noticed the ingredients listed on the back of the bottle and commented on the long list (fifteen – with high fructose corn syrup being number two) and how many of them were unfamiliar (xanthan gum, calcium disodium EDTA), however, it hasn’t stopped her from reaching for the Honey Mustard when there is salad on the menu.
APPLE CIDER VINAIGRETTE
In a medium bowl, whisk together 1/3 cup olive oil (I usually reduce the amount of oil in my dressings – just a personal taste preference), 1/4 cup apple cider vinegar, 1 tablespoon agave nectar and 3 tablespoons finely chopped shallots. Season to taste with salt and pepper.
Recipe adapted from Oprah Magazine, October 2014