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Jan 7, 2014 06:34 AM

Salad dressing that keeps

Although I have learned that salad can be wonderful dresses with some really good oil and the tiniest splash of vinegar, we are accustomed to fuller bodied salad dressings. I often resort to bottled ones cause the flavors are interesting, but I also make a balsamic vinaigrette which is probably an abomination to Italian cooking but the boys like it. It's basically "balsamic" vinegar (not the real stuff) evoo, crushed raw garlic, honey, and a touch of Dijon to hold it together. I make it on the sweeter side cause it makes my kids inhale salad and ask for seconds.
Our salads consist of at minimum greens and grape tomatoes, scallions, with other additions depending on what's on sale, usually a shredded mix like broccoli/carrot slaw.

I would like to have a couple other similar dressings on hand to mix things up. Does anyone else make batches of dressing that keep in the fridge for a while, sometimes I resort to the bottled store bought stuff but it's never that much better than my own. I store them in the plastic bears honey comes in, or in glass jars, in the fridge.

I'd love to hear if anyone does something like this and what works.

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  1. I enjoy a sweet(ish) salad dressing but cannot tolerate commercially ones. My favourite one right now is a pomegranate molasses one. My kids love it. I will attach the recipe I use.

    2 Replies
    1. re: DowntownJosie

      Thank you! I think that would be a hit in my house so I'm gonna try it! Are you getting the pomegranate molasses from the mega mart?

      1. re: iheartcooking

        I usually do but the last time I made it. It's very easy:
        Another crowd pleaser is a soy sesame dressing. There are so many. I have included one with balsamic vinegar because I know you have some.

    2. The key to hooking my sons onto salad consumption from an early stage was indeed a tasty dressing (we called it vinegar sauce). What worked revolved around white wine vinegar steeped with a couple of garlic cloves and some tarragon (fresh or dried) for a couple of weeks. Mixed at 6 EVO to 1 vinegar, and a little S&P, the result is a real winner on exactly the type of salad mix you describe.

      We make about a pint at a time which seems to last at room temperature in a closed jar for at least the week or so it takes to use up. After all, all the individual ingredients are stored unrefrigerated.

      2 Replies
      1. re: Robin Joy

        you can make all kinds of flavored vinegar (I think champagne or white wine vinegar works best for keeping) but I don't hold flavored oils for more than a few days as these can spoil. You might try introducing your kids to a different vibrant taste set: Vietnamese salad dressing. 60 ml (¼ cup) fish sauce
        60 ml (¼ cup) rice vinegar
        2 tbsp white sugar

        If they don't like heat, you can limit the chili. But they may like the sweet/sour taste.
        125ml (½ cup) water
        2 garlic cloves, finely chopped
        1 red birdseye chilli, finely chopped
        2 tbsp lime juice

        1. re: teezeetoo

          They would certainly like that, and I can cut back the heat slightly for the one who is still spicy-intolerant heh

      2. Fresh lemon juice and olive oil.

        1. Green Goddess and Caesar (both basically mayonnaise) keep well and can be tweaked sweeter as they like. Takes 2 minutes with the immersion blender.

          1. Use a whisk to beat up some store-bought may with some sugar or other sweetener for a minute, so the mayo loosens up. This is important for smoothness at the end. Stir in about a tsp of prepared horseradish (jar, usually in the dairy case for some reason) per 2 tbsp mayo. Then about twice as much chili sauce (the red glass jar, e.g. Heinz or del Monte, sold next to the ketchup. This is a sort of Russian dressing that can be pink or brick red depending on your preference. Like its components, it keeps in the fridge indefinitely.

            Costco sells Hidden Valley Ranch Dressing powder in a container about the same volume as their Tone spices canisters. You can mix it up with anything from yogurt to mayo to sour cream, and probably vinegar and water. I tend to use it on popcorn and in savory baking.

            2 Replies
            1. re: greygarious

              Wow these are both excellent recommendations! Thanks I will be trying this!

              1. re: iheartcooking

                I substitute half Greek yogurt for whatever mayo or sour cream it calls for. Much lighter.