How to Make Salad Dressings

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Balsamic Vinaigrette

Makes 14 servings, 1 tablespoon per serving

INGREDIENTS

  • 1/2 cup balsamic vinegar
  • 11/2 cups oil
  • 2 teaspoons minced garlic
  • 2 teaspoons dried Italian seasoning

DIRECTIONS

  1. Wash your hands well with soap and hot water.
  2. Combine all ingredients in a jar and shake until smooth. Cover and chill until ready to serve.
  3. Refrigerate leftovers within 2 hours. Use within one month.

NOTE: For more flavor, add 1 teaspoon of any of the following extra ingredients to your liking: mustard, shallots, fresh herbs.

Ranch Dressing

Makes 14 servings, 2 tablespoons per serving

INGREDIENTS

  • ½ cup low-fat mayonnaise or low-fat sour cream
  • 1 cup low-fat buttermilk
  • 2 teaspoons dried or fresh parsley
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper

DIRECTIONS

  1. Wash your hands well with soap and hot water.
  2. Combine all ingredients in a jar and shake until smooth. Cover and chill until ready to serve.
  3. Refrigerate leftovers within 2 hours. Use within 2 weeks.

Honey Mustard Dressing

Makes 12 servings, 2 tablespoons per serving

INGREDIENTS

  • 1 cup low-fat plain yogurt
  • ½ cup non-fat or 1% milk
  • ¼ cup honey
  • 1 tablespoon plus 1 teaspoon mustard
  • Dash of cayenne pepper (optional)

DIRECTIONS

  1. Wash your hands well with soap and hot water.
  2. Combine all ingredients in a jar and shake until smooth. Cover and chill for 30 minutes before serving.
  3. Refrigerate leftovers within 2 hours. Use within 2 weeks.
Hands placing lid on jar of dressing.