Making Salad Dressing is so easy, and for so long I had no idea.

I love cooking, and I have limited experience making salad dressings.

But with the cost of food rising, I thought I’d give it a shot.

Below is my “template” for making a quick salad dressing, and a few ideas for some tasty dressings.

This recipe makes enough to dress a few salads, but not as much as a full mass-produced bottle. With no preservatives, these sauces will last 7-10 days- if they don’t get eaten sooner.

• 1/4 cup Olive oil
• 2 tablespoons neutral oil (Vegetable or canola)
• 6 tablespoons acid- Citrus juice, vinegar (red wine, champagne, balsamic, rice wine, and apple cider are good choices)
• 2 tablespoon tablespoons honey or other sweetener (agave, maple)
• 1 teaspoon emulsifier (Stone ground or Dijon mustard or mayonnaise) 
• Salt and pepper as needed 
• Herbs or seasoning as desire

Here are a few of my favorite combinations:

• Lemon juice, 2 Tablespoons lemon zest, 2 t. powdered ginger, honey, Dijon mustard
• Red Wine Vinegar, honey, stone ground mustard, 2T. Italian seasoning, 1t. granulated garlic
• Apple Cider Vinegar, maple syrup, Dijon mustard, 1t. granulated garlic

Remember to store these in the fridge after you make them and shake them well before using them!

And if you are looking for some of my favorite salads, here is a great round-up of salad recipes.