Homemade Salad Dressing
Written by Branden Wehmeier
A true learning moment for me was starting to judge my favorite restaurants first by their salads! I don't eat out often. Less than once a week, but I lost 10 pounds with my first two weeks. I would go out on a Friday night, enjoys some beers and a great salad and BAM 10 pounds gone. From then on, I have been a complete salad advocate. And, they keep helping more and more to this day. One way that I improved my salads was with homemade salad dressings. If you can scrounge up the extra 5 minutes, than I suggest you give it a try.
Here Your Trade Offs When You Switch To Homemade
- Better Oil
- Better Vinegar
- No More Thickeners
- No Corn Syrups and Less Sugar
- No Preservatives
- Fresh Ingredients
I use the same base for all of my salad dressing and then add a something delicious for taste. I dont mind whisking my dressings by hand. It is a great chance chance to increase my N.E.A.T. calorie burn for the day! But if you must, you can always use a food predecessor.
The base for the majority of my dressing are Olive Oil or Grape Seed Oil whisked together with Vinegar or Citrus Juices. I like to use Apple Cider Vinegar with most of my flavored dressings and balsamic by itself with just the oil. Also there are some really healthy and nutritious naturally flavored vinegar out there. Be careful that they are naturally flavored. I have a pomegranate vinegar and grapefruit vinegar that I love.
For oil you can use Olive Oil EVOO (lighter the better), Grape seed oil, or most nut oil like Almond or Walnut. The Cold Pressed Oil is the only type that is good. Some even argue that heating these types of oils denatures them into free radical poison.
For extra taste, you can add One of the following at the end of whipping:
As far as making the dressing by hand, (Sorry cheaters with the food processors you have to find the instructions elsewhere). Start with vinegar in a bowl and add just enough oil until it starts to form bubbles and collects together. It is not much. Than whip and add more oil. Add a little at time just as the oil becomes infused with the vinegar. Keep adding a little oil at a time while whipping in between until you come to a creamy texture. Sometimes it is creamier than others. Try tilting the bowl a little as your mix, and a good hand whisk is a great investment!
Or you can try putting it a little mason jar and just shaking it right before you use it. I found it not as creamy, but way more convenient to make and store.
Now whisk in your next ingredients for flavoring. Some will make it creamier and some will make it thinner. If it turns out to thin than just add a little Greek Yogurt not Mayo.
I always finish with a salt and pepper before enjoying.
A Side Note for when I eat kale or even some hearty lettuce like Chard. I will tend to soak in vinegar or citrus for a while than just add the oil and go for it.
A Tip to Finishing the Week Strong. My personal end of the week salad the "uhg I dont want another salad" is BBQ hamburger salad. It is weird but I love it and it gets me to eat that last needed salad in the week. I just mix bbq into the dressing or poor both on top with lots of onions, peppers, avocado, tomatoes and a little cheddar cheese. For my wife, it is a almond encrusted chicken salad with cranberries, sauteed corm, cranberries, goat cheese and light honey mustard dressing! Make sure to figure out a fun salad for the end of the week to keep you going strong. Just food for thought! Literally.
Here is a link for a lot more homemade salad dressings!