When we started paying attention to ingredient labels, we were astounded by the long lists of ingredients in some of our favorite salad dressings. And then, even though they seem to last forever, I would always have a few sad bottles of dressing, long past their expiration dates, lurking around in the side door of my fridge, taking up valuable real estate. I mostly just make my own now. My husband, who eats a salad almost every day, mixes up a simple balsamic vinaigrette and keeps it in a jar on the counter. Those of you who know my husband, no doubt, now feel confident that you too can make your own salad dressing! The general rule to follow is to use a 2:1 oil to vinegar ratio. Then adjust up or down, depending on your preference. If you like a more tangy dressing, use more vinegar. I almost always add a bit of salt and fresh cracked black pepper. Since I am usually making just enough for what I need, I don’t worry about refrigerating leftover dressing and just give it a good shake before using it. This is how I make Raspberry Vinaigrette Dressing. This also makes a great marinade for chicken.
~1/3 cup extra virgin olive oil
~1/4 cup white vinegar (I usually use white balsamic)
~2 or 3 Tablespoons raspberry jam
~ Salt and fresh cracked black pepper to taste
Whisk all the ingredients together in a jar. This makes about one cup of dressing.