Dressing up your salad.

So, if you have ever gardened, you know that one of the first and most plentiful veggies you get is salad greens. Especially if, like us, you plant a lot of salad greens. Now, hopefully you know about the amazing versatility of spinach. Maybe I will write a whole post just about the amazing number of things you can do with spinach. Popeye got that one right, friends. Spinach is awesome.
But this post isn't about spinach. It's about salad dressing. Since a garden = lots of salad greens, and we want to eat what we grow, we eat a lot of salads. Some for meals, some for side dishes. What was that? You want to know how we dress our salads? Well, I will tell you: we make our own salad dressing!
I don't know who it was over at "big salad" who convinced us otherwise, but seriously friends, salad dressing is unbelievably cheap and easy to make. You probably have all of the ingredients in your house right now. And a jar of dressing costs probably like 40 cents. Not only is it cheap and easy, but people will think you are fancy and they will be intimidated by you, and they will think that you did something special, and it will take you like 15 seconds.
I made some salad dressing today to take with a supper (fantastic veggie lasagna, recipe will be forthcoming, and a salad) to take to my awesome cousins and their new baby Aldous. I am in love with that kid: a totally awesome mellow beautiful little man.
Here is what you do:
1. Gather your ingredients. You probably want an oil, a vinegar, and some seasonings. I usually use fresh or dried herbs and salt and pepper. You can add fruit, citrus juice, mustard, hot pepper seeds, sesame seeds, or other things. Pretty much whatever.
2. Put like 1/2 of a cup of oil, 1/4 cup vinegar, and other ingredients to taste, into a mason jar with a lid.
3. Close jar and shake.
4. Taste the dressing and add stuff if you want.
5. Eat it. Awesome.
Ok, so I know that you can get salad dressing seasoning packets. Or, you can look at the ingredients list on the packet and pick them our of your garden or get it at the farmer's market. This makes your salad dressing preservative free. Doesn't even need to go in the fridge, if you don't want it to. We also play around with different vinegars and oils and what we add in. If you want ranch dressing, just swap the oil and vinegar for mayo and buttermilk. The only thing we wouldn't make ourselves is Caesar dressing, and that is an raw egg fear plus anchovy gross out factor for us.
Oh, and if you don't have any, you should go get some mason jars. You can do a lot of stuff with mason jars, and they can be frozen or heated way up.
In summary: STOP SUPPORTING BIG SALAD. Don't be afraid of salad dressing: if you can "shake well before opening," YOU CAN DO THIS.


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