I Dare You To Eat Bottled Salad Dressing Again

roasted garlic salad dressing 
In no other dish does the condiment take center stage as it does in salad.  With a billion varieties of dressings out there, it’s easy to be tempted by a bottle of Hidden Valley (or Annie’s, if you drive a Volkswagen).  But, most of that bottled junk is full of calories and fat so it will have a long shelf life.  This recipe is the base for most of the salad dressings I make.  It takes all of 90 seconds, and it beats the pantaloons of anything I’ve had from a store. 

Makes: 1/4 cup, enough for 2 dinner salads, or 4 side salads
Total kitchen time: 90 seconds

Shopping list:

  • 1/4 cup roasted garlic olive oil (homemade, or premade.  I’m currently loving my bottle from the Temecula Olive Oil Company, $17)
  • 1/2 tsp. sea salt
  • 1/2 tsp. freshly ground black pepper
  • 1 tsp. honey
  • 1/2 tsp. Dijon mustard
  • 1/4 tsp. lemon juice
  1. Combine all ingredients in a small bowl or cup and whisk with a fork until emulsified. 

Done!  What makes this dressing really shine is starting with a great olive oil.  Oh, and if you’re curious about the salad in the picture, it’s field greens, goat’s cheese, candied walnuts and dried cranberries.