We have an abundance of arugula and other leafy salad greens right now, ya know, thanks to my plentiful garden. No big deal.
John and I find ourselves eating a salad with almost every meal, and have since run out of all of our store bought salad dressings.
So I made my own.
Boom.
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| From left to right: Creamy Italian, Honey Mustard, and Ranch. |
Here are the super, super easy recipes:
Creamy Italian Dressing
3/4 c. mayo
1/4 c. sour cream
2 t. white vinegar
1 clove minced garlic
1/2 t. dry Italian seasoning
1/4 t. dry mustard
1/8 t. salt
Honey Mustard Dressing
1/4 to 1/3 c. coarse grain mustard
1/4 c. olive oil
1/4 c. lemon juice
1/4 c. honey
2 cloves minced garlic
Pepper-Buttermilk (Ranch) Dressing
3/4 c. buttermilk
1/2 c. mayo
1 T. fresh snipped Italian parsley (or 1 t. dried)
1/4 t. onion powder
1/4 t. dry mustard
1/2 t. cracked black pepper
1 clove minced garlic
Directions: Put ingredients for each dressing recipe into a mason jar. Shake. Chill. Serve. Store for 1 week. Period. See, wasn't that super easy?
These look great! I always have my eye out for simple to make dressings...thanks! :)
ReplyDeleteThe Italian and honey mustard are my favs! Let me know how they turn out for you. Read on, girlfriend.
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