4 Easy Salad Dressings That Are So Much Better Than Store-Bought
They're healthier, cheaper, and ready in a flash.
Making salad dressing from scratch is a no-brainer. It's quick, easy, and tastes so much better than any of its store-bought counterparts—and cheaper, too. All you need to do is gather the ingredients and whisk them together. You can even delegate this ultra-simple task to the kids.
Take your salad to the next level by starting with these four recipes. They are the easy vinaigrettes and dressings that should be in everyone's arsenal.
Related: What Olive Oil Sommeliers Want You to Know About Selecting the Best Olive Oil
Balsamic Vinaigrette
Our honey balsamic vinaigrette is a crowd-pleaser and easy to make from scratch. The recipe adds Dijon mustard for a little bite—and honey for an extra touch of sweetness—to a base of balsamic vinegar and olive oil. The result? A perfectly balanced dressing for any green salad. Plus, since it's made with pantry ingredients, it keeps well at room temperature.
Ranch Dressing
Did you know that ranch is the most popular salad dressing in America? We suspect some of that is driven by the heretics who use it as a dip for pizza (hey, we all have guilty pleasures!). Whether you're tossing it with greens or dunking your crust in it, homemade ranch salad dressing is infinitely tastier and better for you. You can make an even lower-fat version by swapping out the sour cream for Greek yogurt.
Mustard and Herb Vinaigrette
You're going to want to put this bright, zesty dressing on everything. To make our mustard and herb vinaigrette, simply combine Dijon mustard, garlic, white-wine vinegar, and olive oil with the mixed fresh herbs of your choice. Get creative and experiment!
Green Goddess Dressing
There are no anchovies in this easy green goddess dressing. It's a contemporary take on the Californian classic that combines buttermilk, sour cream, and mayonnaise with avocado, fresh chives, parsley, and lemon juice. Don't save it just for the salad: It also makes a delicious dip for crudités.
Read the original article on Martha Stewart.
