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Is This the Perfect Salad Dressing?

Is This the Perfect Salad Dressing?

 

You know what’s the worst? Bottle salad dressings. They’re stale, boring and never, ever taste as good as you’ve imagined. Luckily, though, making your own dressings can be really easy, and the fresh taste makes it totally worth it. They may not last as long as the bottled stuff, but with fresh herbs and garlic or shallots, shelf life probably won’t matter anyway. You’ll be using it all up before it spoils (this takes about a week.)

I’ve been experimenting a lot with different recipes, for salad dressings lately, and I think I’ve found my favorite. I hope you enjoy it as much as I do!

Basil Vinaigrette

Ingredients:

  • 2 tsp Dijon mustard
  • 2 shallots, chopped
  • 1 tsp salt
  • 2 tsps sugar
  • 1 c. basil leaves, roughly chopped
  • 1/2 c. white wine vinegar
  • 1 1/2  c. olive oil

Instructions:

1. In a food processor, pulse sugar, salt, shallot, basil and muster. Scrape sides with a spatula to even it out and pulse again. Repeat several times.
2. While the food processor is running, slowly pour in olive oil. Turn off food processor and scrape the sides again. Re-cover and blend for about 1-2 minutes.

Recipe Credit: Simply Recipes

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Read more: All recipes, Appetizers & Snacks, Eating for Health, Food, Green Kitchen Tips, Raw, Soups & Salads, Vegan, Vegetarian, , , ,

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.

48 comments

+ add your own
12:32PM PST on Jan 24, 2014

Sounds fantastic!!

6:03AM PST on Feb 23, 2013

Thank you.

3:54AM PDT on Sep 27, 2012

TY

8:24AM PDT on Jul 31, 2012

Fresh and homemade dressing are always wonderful, especially with basil!

5:51PM PDT on Jun 29, 2012

Sounds good and easy. thanks.

11:13PM PDT on Jun 25, 2012

sounds great!

9:15PM PDT on Jun 25, 2012

ty

10:58AM PDT on Jun 25, 2012

yum, thanks

10:44AM PDT on Jun 25, 2012

Thanks

9:26AM PDT on Jun 25, 2012

Thanks for sharing.

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