Salad dressings: Are you a bottled person or a homemade person?
I don’t know about you, but I grew up with bottles of dressing in the fridge. They were always from the health food store, and never too interesting to me. I always preferred the “real” dressings at my friends’ houses. Thousand Island especially.
It wasn’t until my friends started getting engaged and having bridal showers that I learned to make my own dressing. (Because shidduch-age girls’ parties must feature salad. GIRLS.)
I was still living at home then, and noticed with satisfaction that my siblings ate a lot more salad when I piped in with a dressing from one of the showers.
(It wasn’t that I was invested in whether my siblings ate their veggies. It was just such a huge compliment, particularly from the boys.)
Now more than ever, I’m all about making things myself whenever possible. And that definitely includes salad dressings. I’ve been meaning to share this recipe for Asian salad dressing with you for some time now, actually.
My husband and I have a small salad with dinner most nights of the week, and this is one of our favorite dressings. It’s a snap to make, so you have no excuse.
Unless you insist on being a bottled person.
Tweaked from Norene’s Healthy Kitchen
Yield: About 1 cup (enough for many, many two-person salads)
- 2 cloves garlic, minced
- 4 Tbsp olive oil
- 3 Tbsp rice vinegar
- 2 Tbsp lemon juice, preferably fresh
- 2 Tbsp soy sauce
- 1 Tbsp toasted sesame oil
- 1 tsp mustard
- 2 Tbsp toasted sesame seeds
1. Combine all ingredients in a glass jar, cover tightly, and shake well. For best results, refrigerate overnight before using for the first time. Shake again before using.