Salads are good, but they always taste better with some dressing over the top. You could go to the grocery store and pick up a bottle of dressing, but why not make your own. With only a few simple ingredients found in almost every pantry or kitchen, you can assemble fresh salad dressing in no time.
The best part about making your own salad dressing is you control the the ingredients, like the type of oil you want to use and the amount of spices you like.
This article contains two of our favorite dressings. The recipes were given to my mother from neighbors and family. Garlic dressing is for anyone who loves garlic. The first time I tasted garlic dressing was at a restaurant in Yankton, S.D., called The Black Steer. The restaurant was good, but very high priced. We had a choice of salad dressings, and we chose the garlic. It was so good on the salad they served! When we came home, we wanted to find the recipe. My grandmother told us that it was a simple recipe and she gave us her version. We made some up. It tastes just as good, if not better, than the one we had at the restaurant.
Ranch dressing is made with buttermilk, which you may not have on hand. However, you can find it easily in the refrigerator section of the grocery store. Ranch Dressing isn’t just for salads. This dressing is so versatile that it can be used as a dip for those fresh veggies, a topping on baked potatoes, or you can use it on deli meat for added flavor.
- 2 cups mayonnaise
- 3/4 cup oil
- 1/4 cup vinegar
- 1/2 tsp. salt
- 4 to 5 cloves garlic, pressed
Put mayonnaise in mixing bowl. Mix remaining ingredients. Gradually add to mayonnaise, beating constantly with a wire whisk. Put in a jar, replace the lid and refrigerate overnight. Dressing thickens as it chills. Shake the jar before using.
- 1 cup buttermilk
- 2 cups mayonnaise
- 1 tsp. grated onion
- 1 Tbsp. finely chopped parsley
- 1 clove garlic, finely minced
- 1/2 to 1 tsp. salt
- Pepper to taste
Slowly stir buttermilk into mayonnaise, using a fork or wire whisk. Add remaining ingredients and stir til well blended. Pour into a jar and replace the lid. Cover and refrigerate for several hours before using. Makes 3 cups. It keeps for several weeks in the refrigerator. Shake the contents before each use.
Two wonderful salad dressings, that’s easy to make. Try them and see for yourself. If you tweak them with different ingredients, please share with the rest of us. Please post in the comments section below.