I don’t like buying salad dressing. Apart from the not-so-necessary expense, I don’t want my family consuming many of the ingredients in store-bought dressings. Even the organic kind usually has soybean oil as a primary ingredient, and I don’t feel good about feeding that to my sons. Products derived from unfermented soy can mimic estrogen. This may not be a concern for some people, but I’d prefer to steer clear of it all the same.
So, what’s a mama to do? Make it myself. My boys like honey-mustard dressing best, and we use it for much more than salad dressing. In fact, we ate pizza for lunch today (with a healthy smoothie on the side), and my older son dipped his pizza in the homemade dressing.
It’s so easy, and the boys usually make it with me–so they are learning about real-food prep and how to use kitchen items. Here’s how we do it, and I don’t actually measure.
First, the star of the show is the local, raw honey. We buy ours as part of a group (to get a good rate) at a bee farm called Webb’s. We purchase a gallon at a time and use it in a variety of ways.
In addition to the honey, we add yellow mustard, olive oil, balsamic vinegar (apple cider vinegar is also great), a sprinkle of garlic powder, and sometimes a dash of sea salt. I typically add fresh ground black pepper, but I broke the pepper grinder the other day. 😦
You can add more or less of each to taste. I put it all into a glass jar, shake, taste, and then adjust. It makes a great dressing as well as dip–and maybe it’ll work great as a marinade, too, although I’ve not done that before.
Do you have your own salad dressing or dip recipes?