Summer means lots of fresh vegetables from our garden, the farmer’s market, and the supermarket. Nothing tastes better than fresh summer produce, and what better to enjoy with it than your own homemade salad dressing.
One of the reasons I enjoy making homemade dressing and other condiments is that I have total and complete control over the ingredients. My husband watches his salt and his sugar so I can be careful of how much I add to my recipes. I also don’t need to worry about added artificial flavors or sneaky ingredients like MSG that are found in many prepared condiments at the store.
Because this homemade salad dressing has no artificial preservatives in it, you will want to keep it in the refrigerator to prevent spoilage. This recipe is enough for four to eight salads, depending on how much dressing you use on each.
- 1/4 cup good quality balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 1 teaspoon raw local honey
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 garlic clove, peeled and chopped (optional)
- If you are using the garlic, peel and smash with the flat end of a large knife. Chop very finely.
- Add all of the ingredients to a glass Mason jar and screw the lid on tightly.
- Shake the jar to combine the ingredients.
- Drizzle over your garden salad and enjoy!
- Store the remaining salad dressing in the refrigerator and use it up within one week.
This really is one of my favorite healthy salad dressings to make. You can dress it up with any additional seasoning. My husband at times likes to add red pepper flakes or dried Italian seasonings depending on his mood. While we enjoy this dressing on our fresh garden salads, you can also use it on a chef salad or Caesar salad if you like. Or, drizzle it over cut-up fresh vegetables.