DIY Salad Dressing 101. Yes, that means do it yourself! No more buying pre-made dressing from the store. Make your own dressing just the way you like it! All you have to do is know the ratio between canola oil, acids and emulsifiers. Get creative!
DIY Salad Dressing 101. Yes, that means do it yourself! No more buying pre-made dressing from the store. Make your own dressing just the way you like it! All you have to do is know the ratio between canola oil, acids and emulsifiers. Get creative!
1/4 cup canola oil (60 mL)
2 Tbsp lemon juice (30 mL)
2 Tbsp honey (30 mL)
1 tsp Dijon Mustard (5 mL)
2 tsp fresh herbs,chopped, of your choice (oregano, dill, cilantro) (10 mL)
1. In a small bowl or jar with lid, whisk or shake together canola oil, honey, lemon juice, mustard and fresh herbs.
2. Drizzle dressing over a green salad of your choice and serve immediately. Store extra dressing in the fridge for up to three days.
Make this salad your own by substituting ingredients to taste! This recipe makes one serving, but it’s based off of a 2:1:1 canola oil to acid and emulsifier ratio.
Canola oil is a great fat to help you absorb all the fat-soluble vitamins (A, D, E and K) in your fruits and veggies. It has a light, neutral taste that won’t compete with other flavours. And it’s high in healthy omega 3 fats and low in bad saturated fats.
Get creative. Any type on vinegar or citrus can be used for salad dressings. Try balsamic, red wine, white wine, or apple cider. You can also use citrus juice such as lemon, lime or orange.
Oil doesn’t mix with acid component of this recipe—it’s like mixing oil and water—so you need to add an emulsifier to get these two ingredients to mix. Mustard and honey work perfectly. Remember the 2:1:1 ratio though!
You can add almost any spice or herb: tarragon, basil, garlic, salt, pepper, mint, cilantro, and so much more. What other herbs and spices can you think of?
1/4 cup canola oil (60 mL)
2 Tbsp lemon juice (30 mL)
2 Tbsp honey (30 mL)
1 tsp Dijon Mustard (5 mL)
2 tsp fresh herbs,chopped, of your choice (oregano, dill, cilantro) (10 mL)
1. In a small bowl or jar with lid, whisk or shake together canola oil, honey, lemon juice, mustard and fresh herbs.
2. Drizzle dressing over a green salad of your choice and serve immediately. Store extra dressing in the fridge for up to three days.
Make this salad your own by substituting ingredients to taste! This recipe makes one serving, but it’s based off of a 2:1:1 canola oil to acid and emulsifier ratio.
Canola oil is a great fat to help you absorb all the fat-soluble vitamins (A, D, E and K) in your fruits and veggies. It has a light, neutral taste that won’t compete with other flavours. And it’s high in healthy omega 3 fats and low in bad saturated fats.
Get creative. Any type on vinegar or citrus can be used for salad dressings. Try balsamic, red wine, white wine, or apple cider. You can also use citrus juice such as lemon, lime or orange.
Oil doesn’t mix with acid component of this recipe—it’s like mixing oil and water—so you need to add an emulsifier to get these two ingredients to mix. Mustard and honey work perfectly. Remember the 2:1:1 ratio though!
You can add almost any spice or herb: tarragon, basil, garlic, salt, pepper, mint, cilantro, and so much more. What other herbs and spices can you think of?
