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We know, we know: The simple fact that you're eating a salad makes you feel 100 times healthier. But if you're dousing your leafy greens with bottled dressing, you may be canceling out all their benefitsâ€"thanks to the highly processed oils, sugar, salt, and sketchy additives found in the store-bought stuff. And those fat-free dressings aren't doing you any favors, either: They've been shown to inhibit absorption of disease-fighting fat soluble antioxidants in certain veggies.
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That's why it's totally worth the time to set aside five minutes to whip up your own better-tasting and healthier dressings. All you need is a large jarâ€"and maybe a forkâ€"for the following no-fail formulas. From classic balsamic to smoky tahini, these dressings will add instant zing to your salads, as well as grain bowls, grilled meats, or pasta dishes.
Directions: The standard ratio for vinaigrettes is 3 parts oil to 1 part acid, like vinegar or citrus juice. (This is a flexible ratio, so use more oil if you like a richer dressing or vinegar if you prefer something more tart.) Combine all ingredients in a large jar, seal shut, and give a good shake. If needed, use a fork to whisk together the mixture so items like mustard, nut butter, and miso are better incorporated. Taste and adjust seasonings as desired.
Note: Each recipe will make enough dressing for several salads. Store leftover dressing in the refrigerator for up to one week. If the dressing separates upon sitting, just give the jar a few shakes to recombine.
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