homemade salad dressing

 
once you start making your own salad dressing, you will not go back to store bought!! 

while i share some basic ratios below, and ideas for flavor combinations, change any part of it to suite your tastes!!! taste as you go- if it is too tangy, try to balance it with a little bit of sugar or honey, or a bit more oil. if it tastes too bland, add a squirt of mustard or a different kind of vinegar!

because these "recipes" (super loose term) are so easy to adapt, they are amazing for people with food intolerances (like fodmaps). 

NEED: 

• mason jar or a cup and fork/whisk 
• ingredients from below

RECIPES: 

vinaigrette: basic ratio is 3 parts oil to 1 part vinegar

• canola oil and garlic olive oil (combined to be the 3 parts), balsamic vinegar, Dijon mustard, fresh thyme, salt and pepper 
• olive oil, olive juice (instead of vinegar), salt and pepper 
• canola oil, lime juice, tabasco (lime and tabasco combined to be the 1 part vinegar), salt, pepper, tajin
• canola and garlic olive oil (combined to be the 3 parts),  red wine vinegar, fresh herbs, salt and pepper
• **dried herbs can be substituted but fresh are soooooooo much tastier

"ranch" dressing: basic ratio 1 part mayo to 1 part buttermilk (**do not stress about not having buttermilk)

• no buttermilk, no problem :) i use regular (or lactose free milk) plus a splash of something with acid- such as lemon juice, lime juice, pickle juice or vinegar 
• mayo, milk, pickle juice, dill (fresh or dried), dried chives, salt and pepper **make it creamier by adding sour cream to thicken- to taste
• mayo, milk, lemon juice, dried chives, garlic powder (fake garlic powder for no-fodmap), onion powder (fake onion powder for no-fodmap),  salt and pepper 

DO: 

• add the ingredients to the mason jar 
• shake vigorously 
• enjoy 
• refrigerate leftovers, use within the week