My husband and I love green salad but I can’t stand commercially prepared salad dressings. Most of them taste like chemicals to me and the ones that don’t are expensive. So I was thrilled once I realized how ridiculously easy it was to make my own salad dressing with ingredients I already had in the cupboard.
I just made a really delicious lemon garlic dressing from Eva Longoria’s cookbook, Eva Cooks, which is one of my March reads. This dressing reminds me of a Caesar dressing, rich and garlicky.
Longoria states that this lemon garlic salad dressing is also a good marinade for chicken, shrimp or pork.
I tweaked the recipe just a tad. Longoria’s recipe calls for white vinegar, which I replaced with rice wine vinegar, which I like to use in salad dressings because it has a light, mild flavor. Also, her recipe calls for olive oil, which I’m not nuts about so I always replace it with flavorless canola oil.
Also, Longoria mixes all the ingredients except the oil and then slowly whisks the oil in. I toss everything in a clean jar and shake really hard for a minute or two.
Tell me your favorite recipe for salad dressing.
- ½ cup lemon juice
- 2 tsp rice wine vinegar
- 2 tsp Dijon mustard
- 2 minced garlic cloves
- salt and pepper to taste
- ¾ cup canola oil
- Put all ingredients in a jar with a lid and shake, shake, shake, shake, shake, shake, shake your booty. No, really, just shake really hard for a minute or two until all combined. The dressing will be a creamy yellow hue and will keep in the fridge for at least a week.