Paralysis by perfection

Meatless Monday: Salad Dressing

One of the first things I liked about my friend Barbara is that she made her own salad dressing. It just seemed like the kind of thing my alter ego {the me I didn't realize I would eventually become} would do. What's funny about being attracted to it then was that I didn't even really eat, much less make, salad back then.

As you may know we bought a new house, by new I mean two years newer than this one {1900} and it'll require, uh, adjusting to a new budget. We've got all kinds of ideas on how to make that work, one of which is not buying salad dressing for a year.

The tool that'll help me accomplish that goal is my Pampered Chef Salad Mixer where you literally measure, mix and pour. The mixer has recipes for four basic dressings printed right on the container: Asian, Caesar, Italian & French. I'd post some of the recipes here but they don't actually have measurements, it's more like "fill to this line, add to this line, dash of this, shake of that" and mix. A bonus cool thing about this little gadget is that you can use it to let your toddler scramble their own eggs. Very cool.

If you have the following on hand:

Vegetable oil, 1/4 cup grated Romano or Parmesan cheese, garlic cloves, sugar, Dijon mustard, coarse black pepper, lemon juice ... you've got the makings of your own Caesar dressing and a couple bucks back in your pocket. I'm not saying it'll pay the mortgage but it's a step.

If you're not so much into making your own, my two favorite dressings are:

Annie's Naturals Goddess Dressing and Blue Heron Blue Cheese Dressing. I'll be working on approximating those for the next year.

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