Monday, January 14, 2013

Salad dressings without big bottles

I'm writing this from Molly's apartment, where she likes green leaves with no dressing and other people like green leaves with added flavor.  In her fridge and cabinet, I spy the ingredients for multiple dressings and little or no waste.  

Basic oil and vinegar:  Two tablespoons olive oil, one tablespoon vinegar, tiny quantities of fresh ground salt and pepper, whisked together with a fork until it all looks thick and you can't see through it.  (Any vinegar can work, with wine vinegars most classic for this.  Use balsamic vinegar, get balsamic dressing)

Honey-Lemon: Two tablespoons olive oil, one tablespoon lemon juice, one half-tablespoon honey, whisked the same way.

Honey-Mustard: Two tablespoons mayonnaise, one teaspoon mustard, one teaspoon honey, and just a little lemon juice, whisked until completely mixed

Easy Russian: One tablespoon mayonnaise, one tablespoon ketchup, whisked until completely mixed.

Nice on greens that go on a sandwich or panini: one tablespoon olive oil, tiny quantities of fresh ground salt and pepper.

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