The Perfect Everyday Salad Dressing

Last night was my boyfriend’s grandma’ birthday, and she wanted to have pizza as a celebration. I guess she gets the world’s coolest grandma award concerning the served food at her party for that, as I can’t in a million years imagine my own grandma serving, let alone ordering pizza for her birthday! Way to stand up for what you belie…uhm…love eating!

Along with the pizza, her request was that there should be some salads, and I gladly obliged to make a huge side salad. For tips on how to make an awesome side salad, see this post! I wanted to try something new with my salad dressing, mixing some of my favorite dressing ingredients: walnut oil and honey! (Don’t worry, if you want to make it vegan, simply sub it with some agave.)

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This makes quite a big batch, so if you are making a “normal” sized salad for 3-4 people, this will be enough for at least 2 salad bowls! I made a huge bowl of salad for the birthday party yesterday, so I used it all up.

The Perfect Everyday Salad Dressing

  • Servings: 2 salad bowls
  • Difficulty: very easy
  • Print

Ingredients:

  • 3 Tbs. white balsamic vinegar (or sub with apple cider vinegar)
  • 2 tsp. mustard
  • 1 tsp. honey (or agave for vegan version)
  • 4 Tbs. olive oil
  • 1 Tbs. walnut oil
  • 1 Tbs. chopped chives
  • 1 chopped green onion
  • 1/2 tsp. salt
  • freshly ground pepper, to taste
  • a dash of water (approx. 1 Tbs.)

Procedure:

1. Pour vinegar, mustard, honey, and oils in a bowl and whisk together using a fork.

2. Add the chives, onion, salt, and pepper, and whisk again until it’s well combined.

3. Add a dash of water and whisk again, then store in an airtight container if not using immediately.

Note: If you want to make it ahead of time, this will keep for at least 3 days in the fridge. Just make sure to shake it/whisk it well before using it, as the oil & water will separate.

This may seem like a dressing with a bit more oil than usually, but, trust me on this, the walnutoil is absolutely necessary for this dressing, and the water “lightens” it up a bit more. Use high quality olive oil and there’ll be no reason to feel too guilty. You could also try subbing 1/2 of the olive oil with some (soy) yoghurt to make a yoghurt dressing, but you may need a bit more vinegar or lemon juice if you do.

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I used this dressing on a green salad with loads of toppings: maize, radishes, cucumber, carrots, cherry tomatoes, raspberries and chopped walnuts. IT WAS DELISH!

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And, like I said, feel free to store it in a jar in your fridge if you want to make it ahead of time. I often feel like the “hardest” part about making a salad is whipping up the dressing, so make this on Sunday night to rob you of any excuse NOT to make a quick salad for lunch on Monday!

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