Make your own salad dressing with the help of a bottle

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71Yo7k1a77L._SL1500_I remember when my mom taught me how to make salad dressing out of vinegar and olive oil. I felt like a fucking gourmand/professional chef every time I shook that little salad dressing bottle and poured that mixture over ripped up pieces of lettuce. Look at me, cooking!

But I can’t even imagine how fancy this Kolder salad dressing bottle, that features eight easy-to-read salad dressing recipes printed on the outside of the freaking bottle, would make me feel.

The bottle itself shows precise ingredient levels for each dressing — Asian, Caesar, French, Greek, Italian, Vinaigrette, Balsamic Vinaigrette and Honey Mustard. The secret to those bad boys will all be within your power to make with a shake!

It’s got great reviews on Amazon, including a nifty hack in case the cap breaks.

It’s also only $7.50 for salad dressing recipes AND a convient bottle. I think I’mma get me one.

But this also reminds me to ask… what are your favorite home-made dressing recipes? (Hopefully some of them are totally Megan-simple.)

Comments on Make your own salad dressing with the help of a bottle

  1. Super easy, all you need is any container with a lid that can be shaken.

    Start with a general ratio of 2:1 Olive Oil to wine vinegar.

    Add your sweet and savories, 1 TSP-1TB at a time. Try one of these combinations:

    – Basil, honey, lemon juice.

    – Orange Marmalade, Dijon mustard, dash of Worcestershire sauce.

    – Maple Syrup and Dijon mustard.

    Always salt and pepper to taste.

    That’s it! Fresh, custom dressing anytime.

  2. I should also mention, homemade dressing is not designed to be stored in your fridge door for 3 years, like maybe your store bought dressings are!

    So make SMALL batches for just one or two meals, and store no longer than a week or two.

  3. These salad dressing recipe bottles were popular in the 1970s and I see them at the thrift store a lot. Some look like this picture, some are plain glass, and some have measurements etched into the glass. Just make sure it has a secure or replaceable lid.

  4. With a base of 1 teaspoon of mustard, 2 teaspoons of vinegar and 2 tablespoons of oil, you can get creative! Simply changing the type of vinegar (raspberry vinegar, om nom nom nom) or oil (my mom’s favorite is olive, mine is walnut) changes the dressing altogether.

    My favorite is to mix Dijon Mustard, raspberry vinegar, vegetable oil with 1 teaspoon of soy sauce, 1 teaspoon of lemon juice, pepper and some water.

  5. Maybe more than megan simple cause you got to pull out the blender/food processor, but it is ALWAYS worth it!

    Goat Cheese Honey dressing!
    4 oz fresh creamy goat cheese, room temperature
    1 1/2 tbsp honey
    2 tbsp extra-virgin olive oil
    2 tsp apple cider vinegar
    1/2 lemon, juiced
    1 tbsp water
    Kosher salt and freshly ground black pepper

    I love it with a salad with almonds and some sort of Parmesan type cheese.

  6. my mom makes the best salad dressing, for sure (i’ll put the “recipe” as i remember below), but i have taken to dressing salads with individual ingredients and skipping the making dressing step altogether. something like:

    pile salad stuff on plate
    grind/sprinkle salt and pepper
    pour small amount of olive oil (or any oil)
    squeeze lemon – or pour small amount of vinegar (balsamic is nice and sweet, i usually use red wine, but anything will do)
    add sauteed garlic if you’re feeling ambitious

    the only secret to this method is that you be able to pour carefully – salad swimming in oil is just gross. also, have good veg – this is all good veg needs, but if your veg is less exciting, you may want a more exciting dressing. which leads us to:

    you can make ranch dressing with *yogurt* and ranch powder (and then you can pretty much eat it with a spoon if you want)!

    and excellent my-mom’s salad dressing:
    1/2 olive oil
    1/2 red wine vinegar (to taste – i’m fond of spike, some folks say more oil is better)
    clove of garlic well mashed
    small pinch mustard powder (this does little for the flavor, but helps the oil and vinegar mix)
    small pinch cayenne or drop tobasco (i’m the biggest spice wimp, so i didn’t believe her, somehow it helps the flavor even if it’s so little it doesn’t get spicy)
    celery seed (or just celery salt)

    hope i didn’t forget anything. also, you totally don’t have to refrigerate a simple acidic dressing like this. oil+garlic= botulism, but add a good amount of vinegar to the mix and nothing nasty can grow. plus, the oil doesn’t solidify at room temp, making the dressing way easier to use.

  7. I am not a fan of oily dressings so my fave thing to use is apple cidar vinegar with honey. Comes in the one bottle, just shake and pour over salad!

    Another thing i love is to combine champagne vinegar with orange infused olive oil. Delish!

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