Contributed by Angela Cleveland

Dress It Up!

One of my favourite summer treats is a fresh salad. My problem is that I get bored of salad dressings very quickly. I am always on the search for some new types. As a result, I decided to research into what it takes to make my own. Here’s what I found out:

Keep it simple:

One of the tips that I discovered was to avoid complicated dressings. Too many flavours can overpower the ingredients of the salad. A salad dressing is meant to accentuate the flavours in the salad, not mask them.

Make small amounts:

I love making big portions! This is one situation, however, that I would not recommend it. Make small quantities of the dresssing – the ingredients will remain fresh and you will be able to experiment with a variety of types and flavours. For larger recipes, consider cutting them in half or sharing the batch with a friend.

Refrigerate for up to one week:

Because homemade dressings do not contain preservatives, I wouldn’t recommend keeping them in the fridge longer than one week. The tastiest dressings will be the ones that are fresh.

The standard oils:

My favourite oil to use in salad dressing is olive oil. I enjoy its flavour and health benefits. Olive oil contains essential fatty acids which have been linked to reducing the risks of heart attacks and cardiovascular disease. There are a variety different types of olive oil on the market. Extra-virgin is thought to be the healthiest because the extraction method consists of gentle pressure, rather than harsh solvents that other forms of olive oil undertake. I find the flavour of olive oil delicious, but if you disagree, try the light types which provide the same health benefits, but lack the distinct flavour.

Here are some familiar (and not-so-familiar) dressings to experiment with:

*Italian Dressing

*Authentic Thousand Island Dressing

*Ginger Salad Dressing

The above recipes are listed in the "Salads & Dressings" section of our Recipe Archive.

Ingredients

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Instructions

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