Friday, April 30, 2010

Right Reasons Salad Dressing

This is my interpretation of a family favorite salad dressing - the "good seasons" dressing that comes with the cruet. What I like about this dressing is that it doesn't include some of the shelf stabilizers. It's as fresh as the spices in my cupboard. However, the flip side is that this dressing won't last forever - I usually use mine up within a week of making it.


1/4 cup plus 3 tbs. water
1/4 cup vinegar
1/4 cup olive oil

1 tsp salt
1/2 tsp garlic salt
1-1/2 tsp sugar
1/2 tsp onion powder
1/2 tsp dried parsley
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
1/4 tsp celery seeds
1/4 tsp ground pepper

Directions: Mix all ingredients together, either in a cruet or a small glass jar. Cover jar and shake well before serving. Refrigerate unused portions. The olive oil in the dressing will solidify with refrigeration, so take the dressing out of the refrigerator for about 1/2 hour before subsequent uses.

Stealthy Cooking Tip: Try this with your favorite vinegar ... experiment until you find what you like best! I've made this with cider vinegar, red wine vinegar, champagne vinegar, and part balsamic vinegar. Have taste tests (on salads, vegetables, or as a marinade) to find your own favorite.

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