This is a SUPER-EASY and very quick recipe to make a basic, general-purpose vinaigrette style salad dressing, (…which tastes a million times better than the supermarket pre-made salad dressings, plus it is all natural and contains no artificial additives or preservatives). It stores amazingly well in the refrigerator – to use straight from the fridge just place the salad dressing bottle in some warm/hot water to re-liquify the solidified oil and then shake well and use (then store it back in the fridge, ready for next time), otherwise leave at room temperature for about 30 minutes before serving.
Note: you can use fresh garlic instead of dried garlic, however the dressing will need to be used immediately (the fresh garlic doesn’t store very well) and you’ll also need to use less amounts of the fresh garlic, due to it’s potency. The dried garlic version should store well in the fridge for at least 2 weeks or more, and has a wonderful, yet subtle garlic flavor.
LOW-FAT VERSION: If you are on a low-fat diet you could simply reduce the amount of olive oil & add more balsamic vinegar in it’s place….
- Olive Oil (you may use light olive oil if you prefer a more subtle flavor)
- Balsamic Vinegar
- Dried Garlic Granules (approx. 1/2 teaspoon dried garlic granules per 150-200 mls of combined Oil & Vinegar mixture, or add more or less to suit your own taste).
You will need roughly equal amounts of Olive Oil and Balsamic Vinegar.
- Mix all ingredients together
- Pour into a suitable bottle, shake well and leave to infuse / marinate for about 30-60 minutes before serving.
- Shake well and serve.
Tip: if you add the balsamic vinegar VERY SLOWLY in small batches, stirring it well between adding each batch, it will help to combine the oil and vinegar mixture much better…