Say Yes to the Dressing

W hen I (this is Rachel) was younger, I thought salad dressing came from an aisle in the store. Maybe you’re laughing at me or maybe you’re nodding along in agreement, but I learned many years ago that making your own dressing has some great benefits over store-bought:

It tastes better! Not only will you be using higher-quality ingredients than the store-bought bottles, but you’ll also be able to adjust the seasoning to preference. The result is a fresher, more complex flavor. 

It’s healthier. Store-bought dressings often use the cheapest ingredients such as soybean oil and high-fructose corn syrup and as a result they can be high in sugar, sodium, preservatives and additives. When you make your own, you are in charge of what goes in and can skip the processed junk. For this tasty and light vinaigrette, you’ll be using heart-healthy olive oil and just a handful of other whole-food ingredients.

It’s easier! Forget a run to the store. You likely have all of these ingredients on hand to mix up a batch in just two minutes.

Ready to make delicious salads all week long? Simply whip up this slightly sweet and tangy vinaigrette, grab some pre-washed salad greens at the store and chop up your favorite veggies and salad toppings to have on hand. This homemade dressing will make salads at home a treat! ■

Honey Balsamic Vinaigrette

Makes: 1½ cups (about 12 servings)

Ingredients:
¾ cup extra virgin olive oil
½ cup balsamic vinegar
¼ cup honey
1½ teaspoons salt
¾ teaspoon ground black pepper

Instructions:
Add all the ingredients to a Mason jar with lid or quart-sized freezer bag. Seal tightly and shake until combined. Taste and adjust the seasoning to your preference. This dressing can be stored in the refrigerator for up to 2 weeks or frozen for 3-6 months.

Find more homemade salad dressing recipes on thrivinghome.org and in our newest cookbook, From Freezer to Cooker, available locally at Barnes & Noble and Plume.

Written by: Polly Conner and Rachel Tiemeyer

Polly Conner and Rachel Tiemeyer are the founders of Thriving Home, a down-to-earth lifestyle blog they began in 2012 as a way to encourage and equip moms in the day-to-day challenges that come with raising a family. Thriving Home has risen to the top as a leader in the online freezer cooking space, and these time-strapped moms of three (each!) jokingly refer to themselves as “freezer meal evangelists.” They are the authors of From Freezer to Table (2017) and From Freezer to Cooker (January 2020), and live with their families in Columbia, Missouri. 

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