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What's your favorite home-made salad dressing?

Hi all:

I'm curious to hear what your favorite salad dressing/variations on vinaigrette is?

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  1. I have a bunch of favorites. I make my vinaigrette in the standard french style. I get bored with it, even with variations....but I get bored easily :D

    Roquefort is a favorite when I have a nice hunk of cheese. I keep it simple with shallot, mayo, sour cream and a pinch of red pepper. Let the cheese shine through. I like Roquefort creamy, blue cheese dressing chunky.

    Here is a great one that is different and seriously addicting with a salad of full of fresh veg and nuts, or a main dish chicken, or shrimp salad:

    Creamy Oriental dressing
    1/4 cup mayonnaise
    4 Tablespoons Chinese black vinegar
    2 Tablespoons sugar
    3 Tablespoons sesame seed oil
    Mix up and store in a mason jar in the fridge all week.

    I like creamy dressings in the winter. I avoid sugar in my diet in general, but the little bit of sugar really balances the creamy dressings out.

    I have been making a creamy balsamic too: mayo, balsamic, mustard, sugar, garlic, olive oil. It is a nice change from the standard run of the mill balsamic vinaigrette.

    Sometimes I add a teaspoon of a nice jam instead of sugar. Fig jams and orange marmalades are good for this too.

    1. for sweet - a lemon poppyseed dressing that's great on salads that contain diced apples and/or pears, cashews etc. Google winter salad. Also sweet, I have a French celery seed dressing that's based on sugar, ketchup etc. But today I really need to make a good vinaigrette to go on some local greens and a farmers market greenhouse tomato I hope has some flavor.

      1. Honey ginger vinegar (my own brew) that's it. Especially good on raw mixed greens, beets, rice salad and citrus fruit.

        I use white balsamic vinegar from white Trebbiano grapes from my husband's family is shipped to us so I start with that. The honey is from our local NJ bee keeper, very light raw, unfiltered wildflower honey. The fresh ginger is peeled and grated fine purchased from the local market.

        I make 12 oz batches. So, 1 cup white balsamic vinegar, 1/3 cup honey and 2 T. grated fresh ginger to the bottle. Sits on the pantry shelf for 3 days, give it a good shake each day and it's good to go! I don't refrigerate the vinegar. I like the ginger bits but some people like to strain out the bits and just enjoy the pure liquid.

          1. re: Crockett67

            Mark Bitmann's miso-ginger dressing is definitely a favorite!

            1. re: MidwesternerTT

              Thank you for the suggestion; will do.

              1. re: MidwesternerTT

                There are many other prior discussions as well with great ideas.