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Basic
Oil/Vinegar Salad Dressing
(adjust amounts according to personal taste)
Alice Henneman,
MS, RD, Extension Educator <ahenneman1@unl.edu>
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For safety and
freshness, serve homemade dressings the
same day you make them.
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FOR
YOUR FAMILY NUMBER
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1 MAIN DISH OR 2 SIDE DISH SALADS
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2 MAIN DISH OR 4 SIDE DISH SALADS
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INGREDIENTS
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1-1/2
teaspoons to 1 tablespoon
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1 to 2 tablespoons
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Balsamic, red
wine or white wine vinegar, or lemon juice
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TO TASTE
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Salt &
freshly ground black pepper
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1-1/2
tablespoons
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3 tablespoons
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Extra
virgin olive oil
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POSSIBLE ADD-INS
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1-1/2
teaspoons to 1 tablespoon
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1 to
2 tablespoons
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Minced
shallot
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1/4
to scant 1/2 teaspoon
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1/2
to 3/4 teaspoon
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Dijon-type
mustard
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Dash
of garlic powder
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1/8
teaspoon powder OR 1 clove
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Garlic
powder or clove minced garlic
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A pinch
or to taste
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A pinch
or 2 OR to taste
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Sugar
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1-1/2
or more teaspoons
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1 or
more tablespoons
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Chopped
fresh herbs
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DIRECTIONS:
Whisk together vinegar and any additional seasonings. Slowly add olive
oil and whisk in. Or, shake all ingredients together in a small jar with
a tight lid.
Permission
to reproduce:
You may reproduce these materials for educational purposes but not
for sales purposes. You're also welcome to link to "Cook It Quick" from
your website. Please credit: Cook It Quick!, University of Nebraska
Cooperative Extension (lancaster.unl.edu/food/ciq.htm).
University
of Nebraska Cooperative Extension educational programs abide with the
nondiscrimination policies of the University of Nebraska and the United
States Department of Agriculture.
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