Make Your Own Meals: Prepare Salad Dressing to Use All Week #30DaysofGOOD

While Newman’s Own is great, why not try your next salad with a batch of Your Own?

Things are easier said than done, or so the old adage goes, and we couldn't agree more. That's why we do The GOOD 30-Day Challenge (#30DaysofGOOD), a monthly attempt to live better. Our challenge for June? Make your own meals.

Without dressing, salad is just lettuce. But tossed with an emulsion of good oil, herbs, a bright vinegar or a squeeze of citrus, salad is a simple and delicious meal. And while Newman’s Own is great, why not try your next salad with a batch of Your Own?

Always having ready-to-go dressing in the fridge makes salad just a shake and a toss away. You shouldn’t have to mince garlic or fetch the whisk every time you want a side salad. On that note, today’s challenge is to whip up a big batch of salad dressing to have on hand for the week ahead.

If you need crib notes, below is a standard vinaigrette recipe that you can treat as a starting point. Just add an herb or some spices of your choice. Personally, I like adding toasted caraway seeds and minced dill or chives.

This is a time to send your blender or food processor into overdrive. Drizzle in your oil and emulsify your dressing perfectly, adding minced herbs, garlic or shallots at the end. Most dressings keep well for five to seven days. Store it in an old jam jar or a mustard bottle so you can shake it up again before use.

Don’t have a blender? Your whisking arm is about to get super buff.

Basic Vinaigrette Recipe:

1 clove garlic, minced
1 small shallot, minced
1 to 2 tablespoons Dijon mustard
¼-cup sherry vinegar
½-cup olive oil
2 teaspoons water

We're giving away $500 for you to unite your community and "Make More Meals" from locally-sourced foods. Participate in our Share a GOOD Recipe challenge.

Photo via (cc) Flickr user Clare Bell