Mixing your own dressings instead of buying them from the grocery store is really easy and saves money big-time compared to bottled dressings. It also has fewer additives than the bottled stuff. Just toss with 6 cups of washed greens. Double or triple these recipes to make enough dressing for a few nights’ worth of salads.
Blue Cheese Dressing
Whisk together 1 cup of mayonnaise with 3 tablespoons of whole milk, the juice of half of a lemon, 1 tablespoon of finely chopped onion or shallot, 2 teaspoons of sugar, 1⁄4 teaspoon of Worcestershire sauce, 1⁄4 teaspoon of salt, and 1⁄4 teaspoon of freshly ground black pepper in a large bowl. Stir in 4 ounces of crumbled blue cheese. Cover with plastic wrap and refrigerate for up to 3 days (stir before using). Makes 11⁄2 cups.
Honey-Mustard Dressing
Whisk together 1⁄2 cup of mayonnaise with 2 tablespoons of honey, 1 tablespoon of yellow mustard, and 1⁄4 teaspoon of salt in a large bowl. Cover with plastic wrap and refrigerate for up to 1 week (stir before using). Makes 11⁄2 cups.
Greek Vinaigrette
Whisk together 1⁄3 cup of white wine vinegar, the juice from 11⁄2 lemons, 2 finely minced garlic cloves, 2 teaspoons of dried oregano, 1⁄2 teaspoon of salt, and 1⁄4 teaspoon of freshly ground black pepper in a large bowl. Whisk in 3⁄4 cup of extra-virgin olive oil. Cover with plastic wrap and refrigerate for up to 5 days (stir before using). Makes 11⁄2 cups.
Favorite Salad Combos:
6 cups greens (arugula, baby spinach, butter leaf, iceberg, oak leaf, romaine) plus:
- 1 cup diced ham (baked ham or deli ham) + 1 cup thawed frozen peas + Honey-Mustard Dressing
- Crumbled crispy bacon + 2 chopped tomatoes + 1 chopped cucumber + Blue Cheese Dressing
- 2 grated carrots + 1⁄2 cup chopped black olives + 2 sliced scallions + feta cheese + Greek Vinaigrette
