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Making your own dressing can be a cost-effective way to add flavor to salads, sandwiches, or other dishes. Oftentimes, we have pantry ingredients on hand to make our own dressing and don’t need to purchase one. Homemade dressings can be made to meet your taste preferences and are often healthier than store-bought alternatives.
To make your own dressing, follow this simple framework. • 3-4 parts oil or fat, approximately • 1-part acid, approximately • seasonings to taste Examples of oil or fat include olive oil, avocado oil, sunflower oil, coconut oil, sesame oil, Greek yogurt, sour cream, mayonnaise, and more.
Examples of acid include balsamic vinegar, apple cider vinegar, white distilled vinegar, rice vinegar, white or red wine vinegar, citrus (orange, lemon, lime) juice, and more.
Examples of seasonings include any fresh or dried herb or spice, mustard, Dijon mustard, jelly/jam, peanut butter, cheese, minced garlic, minced onion, pureed fresh fruit, and anything else that sounds appealing.
Choose any examples from the list above to combine as a dressing. Getting creative can be a fun way to “dress-up” many meals!
Here are two examples:
Balsamic Vinaigrette: 3 Tbsp olive oil, 1 Tbsp balsamic vinegar, 1/4 tsp basil, 1/4 tsp oregano, pepper to taste
Dijon Dressing (This recipe works great as a vegetable dip): 4 Tbsp plain Greek yogurt, 1 Tbsp distilled white vinegar, 1-2 Tbsp Dijon mustard (based on preference for strong dijon flavor), Optional: pepper to taste
-Anna Barr, SDSU Dietetic Intern
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