Well hello there! It’s been a couple of weeks since I last posted, so this post is going to have 2 recipes!
Life has been a bit hectic here, with the weird weather and tax season, amongst other things, but hopefully we’ll be back to our regularly scheduled blogging next week…
For now, though, I’m just going to get these recipes posted for your enjoyment!
Recipe 1: Super Simple Salad Dressing
We love a good, hearty salad in this house. Back before we had our allergy testing done, I used to make what I call The Uber Salad for dinner at least once a week in the summer, and it was a big hit- some nice romaine or mache/corn salad greens (sometimes a bag of mixed salad greens), a bunch of mix-ins, and flavorful croutons, all tossed together with a nice dressing.
I’m not sure if I’ve mentioned this before, but my mom, who lives with us, is sensitive to cane sugar, red pepper & garlic. She & the hubby are sensitive to eggs, the hubby & I are supposed to avoid black & white pepper, and all 3 of us are sensitive to gluten & dairy. Have you ever read the ingredient list on a bottle of salad dressing? It is pretty much impossible to find a salad dressing that doesn’t have at least 1 of them, and most commercial dressings contain several of them.
We weren’t willing to give up the salads, so I’ve been using dressings with the lowest level of allergens in them, while I’ve sought out a decent dressing I can make from scratch. I made this one for our dinner salad earlier in the week, and it definitely fits the bill!
The recipe is very loosely based on one similar to this:
Note 1: As always, all measurements are by best guess. I did not use any measuring equipment, and am gauging these guesses based on the jar in which I made it being a 1-pint canning jar.
Note 2: This is one of those things that really benefits from some rest time. If at all possible, make it at least 2 hours before you are planning to eat it. (It can safely be stored in the fridge for at least a few days.)
What you need:
– A container to mix it in. I like to use a wide-mouth jar with a secure lid, because I like to be able to stick a mixing implement in to give it a stir, and I am a klutz who tends to spill things. You could use an old salad dressing bottle (that’s been thoroughly cleaned, of course) or a bowl, or whatever
– 1/2 c oil. I used vegetable oil because it’s what I had on hand, but would have preferred olive oil. Really, though, any ‘light flavored’ oil would work.
– 1/2 c orange juice. I used my store bought Florida’s Natural brand ‘With Pulp’, again, because it’s what I had on hand. This is a pretty sweet orange juice, so if you’re using an OJ that is not so sweet, you might want to add a little less of the vinegar. It would probably be downright amazing with freshly squeezed OJ, too.
–1/4 c vinegar. I used white wine vinegar, because it’s what my sniffer decided needed to go in there. A decent quality balsamic would also be fine. You could use cider vinegar or red wine vinegar, but might want to add a drizzle of honey to it (maybe 1 teaspoon), since they’re not as sweet as the White Wine & Balsamic vinegars.
– 1 Tbs dried minced onion
– 1/4 tsp dried tarragon
– 1/4 tsp dried thyme (I used powdered. If you’re using the dried and crumbled stuff, you might want to increase it to 1/2 tsp)
– 1/4 tsp dried summer savory
– 1/4 tsp ground chia seeds (OPTIONAL– I added chia seeds to give the dressing a little body. It’s a personal preference thing. If you don’t have them or don’t like them, feel free to use ground flax or ground sesame seeds, or just skip it.)
What to do:
Basically, put all of the ingredients into your container- first the liquids, give a stir, then the herbs, give a stir, then the chia seed powder, if you’re using it, and then give it one last stir to mix it all together nicely. Lid, cap or other wise cover it, and stick it in the fridge until you’re ready to use it. (Personally, I recommend giving it a stir and a taste test after about an hour, just to check if you want to adjust any of the seasonings.)
I’d say it should definitely keep safely in the fridge for 3 days, and might even possibly be good for a week. Use your own judgement after that 3 day mark. If it smells funny, looks funny or tastes funny, toss it!
As always, please let me know what you think if you decide to try this dressing recipe. I would love to have feedback, even if you think it’s awful!