Stop Buying Salad Dressing—Make This Instead
You’re wasting money on bottled salad dressing. It’s overpriced, packed with preservatives, and tastes like regret. Meanwhile, homemade dressing takes 5 minutes, costs pennies, and makes your salads actually edible.
Why settle for mediocrity when you can have greatness? This recipe is so easy, even your microwave-only roommate could pull it off. Let’s fix your sad salads forever.
Why This Recipe Slaps
This dressing isn’t just good—it’s restaurant-quality good.
The balance of tangy, sweet, and savory hits every note, and the texture clings to greens instead of pooling at the bottom of the bowl like a lazy soup. Plus, you control the ingredients. No weird chemicals, no excessive sugar, just flavor that makes your taste buds high-five each other.
Ingredients You’ll Need
- ¼ cup olive oil (the good stuff, not the sad bottle dusting in your pantry)
- 2 tbsp balsamic vinegar (or apple cider vinegar if you’re feeling rebellious)
- 1 tbsp Dijon mustard (the secret weapon)
- 1 tsp honey (or maple syrup for a vegan flex)
- 1 small garlic clove, minced (or ½ tsp garlic powder if you hate chopping)
- Salt and pepper (to taste, but don’t be shy)
How to Make It (Without Messing Up)
- Grab a jar or small bowl. Mason jars work best, but a cereal bowl won’t judge you.
- Add all ingredients. Yes, all of them.
No, order doesn’t matter.
- Shake or whisk like you mean it. 30 seconds of effort for a lifetime of better salads.
- Taste and adjust. Need more tang? Add vinegar. Too sharp?
More honey. You’re the boss here.
- Pour over greens immediately or store for later. Congrats, you’ve just out-cooked 90% of takeout salads.
How to Store It (So It Doesn’t Die)
Keep it in a sealed jar or container in the fridge for up to 1 week. The oil might solidify slightly—just let it sit at room temp for 5 minutes or run the jar under warm water.
Pro tip: Label it so your fridge doesn’t become a science experiment.
Why This Dressing Is a Game-Changer
You’ll eat more salads because they’ll actually taste good. You’ll save money. You’ll impress your friends (or at least your cat).
Plus, olive oil and vinegar come with health perks like better digestion and heart health. It’s a win-win-win, unless you hate flavor.
Common Mistakes to Avoid
- Using rancid oil. If your olive oil smells like crayons, toss it.
- Over-emulsifying. No need to summon the spirit of a Michelin chef—just mix it.
- Ignoring the taste test. Your tongue is the best tool in the kitchen. Use it.
Swaps and Upgrades
- Vinegar: Swap balsamic for red wine, lemon juice, or even pickle brine (trust me).
- Sweetener: Honey not your vibe?
Try agave or a pinch of sugar.
- Herbs: Toss in dried oregano, basil, or a sprinkle of red pepper flakes for drama.
FAQs (Because You’re Curious)
Can I use regular mustard instead of Dijon?
Yes, but Dijon adds depth. Regular mustard works in a pinch, but it’s like swapping a sports car for a tricycle—functional but less exciting.
How do I fix a too-thick dressing?
Add a teaspoon of water or more vinegar and whisk again. Easy fix, no panic required.
Why does my dressing separate?
Oil and vinegar are frenemies—they’ll split over time.
Just shake or stir before using. Physics isn’t your fault.
Can I make a bigger batch?
Absolutely. Double or triple the recipe, but keep it in the fridge.
Fresh is best, though, so don’t go overboard.
Final Thoughts
Homemade dressing is stupidly simple, cheaper, and tastier than store-bought. You’ve got no excuses left. Whip this up once, and you’ll never go back to that bottled nonsense.
Your salads (and your wallet) will thank you. Now go forth and drizzle responsibly.
