Life lesson #27 – Store bought salad dressings suck, always make your own. Really there is no excuse for destroying fresh fruits and vegetables by drowning them in preservative filled alien gloop. Be honest with me here; does that consistency really look natural? I didn’t think so.
Let’s go through the basics of making your own. You can truly use any ingredient under the sun as long as the finished product is pourable. It is all about balancing flavors. Sweet, salty, sour and bitter. If you don’t know where to start, use a culture for inspiration. Peanut butter, soy sauce and lime juice make a great Asian dressing. Olive oil and balsamic vinegar are classic Italian. What is more American than ranch? All you need is some combination of mayo, buttermilk, sour cream or yogurt along with seasonings like onion and garlic. Anyways, let your creative juices flow!
The recipe I made recently is a sort of Asian/Italian/French fusion. Sounds strange but the flavors balance and it works.
– 2 tbsp balsamic vinegar
– 1/2 tsp honey
– 1/2 tsp dijon mustard
– salt to taste
– Sriracha or any other hot sauce, to taste (Sriracha is great because it does double-duty, it has both spice and hints of garlic, etc.)
Mix everything together in a bowl (I just did it in the bottom of the same bowl I used to eat my salad out of). I tossed it together with wild blueberries, mixed greens, cherry tomatoes and mushrooms and added seared scallops for protein. You have yourself a salad that not only tastes good, but you know it is actually good for you. No mysteries, just simple, fresh and straight-forward. Goodbye Kraft!