I take my glass salad dressing container with a plastic removable pour spout (or a pint size jar with lid). In it, I put a little sweetener (raw honey usually), about 1/2 teaspoon each of sea salt and onion powder, along with 1/4 teaspoon of black pepper. I also add dried herbs, but more liberally, about 1 to 1-1/2 teaspoons of each. Usually I pick dill because that is my favorite herb flavor for salad dressing. Over all this, I fill the container 1/4 to 1/3 of the way up with raw apple cider vinegar or balsamic vinegar (or some of each). I put the lid on and shake it all up. I remove the lid and fill the rest of the container up with extra virgin olive oil and a dash of toasted sesame seed oil. Replace lid and shake well before each serving.
About WardehWardeh ('Wardee') Harmon lives in Oregon with her husband, Jeff, and their three children, Haniya, Naomi & Mikah. They garden and raise a dairy cow, chickens and goats. Wardeh is passionate about traditional cooking. She writes books and teaches online classes in traditional cooking, sourdough, cultured dairy, cheesemaking and fermentation. Follow Wardeh on Google+.
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Sounds, good, easy and flexible. What great timing. I need to bring a green salad Sunday evening to a friend’s house.
I’ll give it a go!
Thanks!
Hope you like it, Audra!
Thanks for the great recipe. It’s the first one I’ve tried since I stumbled onto your website. I’ll be back to try more I’m sure. It’s so nice to find someone out there who eats similarly to our family…and to get some new recipes. Thanks again!
Sounds almost too simple to be so good. I will definitely try it! Thanks Wardeh!
Do you put the leftover dressing in the fridge?
Heather — Yes, I do. But the olive oil solidifies in the fridge so then I give it some time at room temp before using again.