MAKING THE MOST OF YOUR VEGETABLE BUDGET PART 2..SALAD DRESSINGS..these are one of the biggest RIP-OFF items in the market-stores. They are NOT convenient and they ARE expensive and mostly full of preservatives/stabilizers..make you own fresh and as you need them..HERE'S HOW

Salad dressings are best when they are freshly made and served within 24hours or preparing, and only make what you need.
Commercial, bottled and preservative packed are a waste of money and packed with ingredients we don't need: Xanthan gum, sorbic acid, calcium disodium, high fructose corn syrup to name just a few.
These recipes are ideas and just the base for you to add your own herbs and spices..only make them in small amounts.
The reason most Southern Californians seem to have large fridges is to hold the mass of bottles of prepared salad dressings..all a waste of time and money, and this is what I am constantly amazed at.




3/4 CUP TOTAL..enough for 4 portions of any salad

BASIC FRENCH DRESSING #1

1/2 cup good olive oil
3 tbsp lemon juice or vinegar ( cider or wine)
3/4 tsp sea salt
1/4 tsp ground black pepper

mix in a jelly jar and shake well



BASIC FRENCH DRESSING #2

 add the following to the above recipe

1/3 tsp mustard

1/4 tsp cayenne

2 cloves garlic minced ( if adding garlic allow the dressing to marinate overnight)



Variations using this basic dressing:

Mustard Dressing:
add 2 tbsp prepared mustard
1tbsp grated Parmesan cheese
blend well


Vinaigrette Dressing;
add 1 large egg hard boiled and chopped
1tsop minced scallions
1 tbsp minced parsley


Chive/scallion Dressing:
use lemon juice in place of vinegar in basic recipe 2 add another 2tbsp lemon juice and 2 tbsp minced chives or scallions

Caesar Salad Dressing:
Make Basic Dressing 2, using lemon juice instead of vinegar.
Add  2  runny yolks of  coddled eggs (partially boiled)
6 tbsp Parmesan cheese
1 minced anchovy( optional)

Mix very well then serve on tossed salad greens
add 1 cup browned croutons ( bread chunks deep fried)
add ground black pepper to taste

Blue Cheese/Roquefort Dressing:
Basic 2 and add 4tbsp crumbled blue cheese or Roquefort  and beat smooth.
May also add an additional 1tbsp lemon juice or vinegar for extra tartness


For flavored Vinegars make sure the fresh herbs are washed and  air dried (organic are best)..place in any vinegar and store in dark place for 3-6 months before using for best flavors.