Homemade Salad Dressings
 

I often make my own salad dressings i.e. Oil and Vinegar, Greek Salad Dressing. I usually only make enough for what I'm using them for at the time and maybe the next day. If I'm using it the next day I usually just keep it at room temperature.

I'm wondering if anyone who makes their dressings knows how long we can safely keep them. Also how do you store them??

Dressings
 

Sharon, as long as there's no egg or sour cream in them they should keep a VERY long time in the fridge. I make a dijon vinegrette that keeps for at least a month. I don't use olive oil, however, as it has a tendancy to glob up when refridgerated.

Nat

Olive Oil
 

Yes, I know what you mean, but I just think my Great Greek Salad Dressing needs Olive Oil. I would really like to be able to have some made ahead of time, if you know what I mean!! Also, lets the oregano and garlic flavour through, but doesn't work when it goes in the frig. I'm convinced there has to be a solution...

An Idea
 

Ok, I had an idea but .... I had one, thought better of it, then thought better of thinking better about it.

Here goes

I've been making my dressing with a third flaxseed oil and it hasnt altered the taste (I've even substituted splenda for the sugar to make it more low carb). since flax is supposed to be refridgerated, maybe it would counteract the olive oil gloming up? Then that means you have to refridgerate it. aaarrgggg. Could you take it out an hour before you're going to use it? (assuming it works)

rambling, sorry :rolleyes:
Nat

good idea ... but ....
 

Flax is very susceptible to air, light and warmth. It needs to be consumed fairly soon after pouring it from the bottle, especially if you've mixed/shaken/stirred it into a dressing. So, it's not a keeper for several days, unfortunately. It oxidizes rapidly ... oxidation of oil = rancid... :(

I make salad dressings to keep over a few days ... i use Extra virgin olive oil, and yes, it clouds up and solidifies somewhat ... that's a good sign that it has lots of monounsaturates in it ... :cool: ... I just take it out of the fridge 1/2 to 1 hr before I dinner .. or if it's just for me .. shake it up baby .. and pour it on the salad globs and all .. it quickly melts and coats the greens just fine.

I agree with Sharon, I like the flavours and herbs to blend and mingle for at least overnight, and better even after a couple days.

Doreen

This gives me an idea. Let's start a "favourite salad dressing" thread.

Karen

Good Idea
 

Great idea Karen, you go first!! This also gives me another idea....maybe we should have a favourite "sticky" of the month...i.e. September could be Salad Dressings, October could be Vegetable Recipes, November could be "Snack Foods"..etc., where everyone could post their ideas and recipes.

What do you think? Just a quickie thought.

Great Idea
 

Good one. Let me know when its "peanut butter cookie recipe month" I'm testing out a few this weekend :D

Nat

I was very interested to find a thread on home made salad dressing.

I have been making my own for many years, and I am very pleased with the results.

I found the recipe in Dr. A's book, and it is basically an oil, vinegar, mustard and various spices combination.

I always use exra virgin olive oil and taragon, or basil, or red wine vinegar, plus powdered hot mustard, and lots of garlic. Also includes lemon juice, salt and pepper.

I make at least 1 to 1 1/2 cups each time and store it in a sealed jar in the pantry. I have never had it turn bad on me, even though I do not keep it in the refrigerator. It does not last too long because I eat salads practically every day.

I use to keep it in the fridge years ago until I read somewhere that the oil would not spoil in room temperature.

If I keep the dressing too long in the jar, I find that it gets a stronger flavour.

Should I be keeping this jar in the fridge?

If I am incorrect in this please let me know.

Regards
Joe

Re: Good Idea
 

Great idea! :D

Karen

Creamy Shallot Dressing
 

Creamy Shallot Dressing
Makes about 1/2 cup

2 Tbsp. finely chopped shallots or green onion
1/4 tsp. salt
2 tsp. red wine vinegar
2 tsp. Dijon mustard
4 Tbsp. extra-virgin olive oil
2 Tbsp. sour cream or whipping cream

Stir the shallots, salt and vinegar together until the salt dissolves. Stir in the mustard and then slowly beat in the olive oil to form an emulsion. Stir in the cream.

Total Calories: 603
Fat: 65 grams
Carbs: 6 grams
Protein: 2 grams

Spinach salad with walnut vinaigrette
 

This is one of my favorites;

10 ounces spinach, washed and trimmed
1 head Boston lettuce
1 clove garlic trimmed
1/4 teaspoon salt
1/4 teaspoon Dijon mustard
1 tablespoon balsamic or red wine vinegar
3 tablespoons walnut oil
pepper

slowly whisk in oil a little at a time.
(walnut oil MUST be kept in refrigerator)

calories 53
protein 1g
total fat 5g
carbohydrates 2g
serves 8

My contribution
 

Dijon Dill Vinegrette

- ½ cup olive oil
- ¼ cup red wine vinegar
- ½ tbsp dijon mustard
- ½ tsp splenda
- pinch salt & ground pepper corns
- fresh dill (to taste, I use A LOT)
- 2 cloves garlic, crushed (it also tastes great if you cook the whole garlic bulb in tinfoil for 45 minutes ~ 350F then squeeze out the paste as you need it. Be sure to cut off the tips and dab with oil before baking)

Total Recipe Count:
calories = 978
fat = 108
carbs = 8
fiber = 0
protein = 1

Nat

My Version of Greek Salad Dressing
 

Greek Salad Dressing

1 clove of garlic (chopped fine)
1/2 cup Virgin Olive Oil
4 tablespoons of Red Wine Vinegar
1/2 tsp. salt
pepper ( a couple good shakes)
Oregano (to your liking, approx. 1 tsp.)

Mix everything all together. For my salad, I usually use Romaine lettuce, cucumber pieces, red onion, green pepper, broken pieces of feta (yummy), tomatoes pieces and black olives. Pour the dressing on your salad just before it's time to eat.

Total counts for entire recipe:
Calories - 960
Fat - 110
Carbs - 4.6
Fibre - .1
Protein - .2

Counts are only for salad dressing, not the salad.

Now I have to pick one of these to make tonight!! Decisions, decisions........:(

N