I just love making homemade salad dressings, don’t you?
Growing up we never bought salad dressings, and we just poured a little of this and a little of that to create our own version of a salad dressing…mind you there was no measuring. I still make most of my homemade salad dressing like that!
There are a few things you should know about in making a homemade salad dressing:
- The most common ratio is 1 to 3, meaning 1 part vinegar to 3 parts oil (this recipe does not follow the rules)
- Try to use fresh herbs, only use dried herbs if you can not find what you are looking for at the market
- If you are using fresh onions or shallots, soak them in the vinegar for 5-7 minutes, this will remove that “bite” the onion has
For this recipe, I used an old salad dressing bottle and placed the honey, vinegar, and oil in the bottle
chopped some parmesan cheese
and Italian parsley
added it all to the bottle with the salt and red pepper flakes
shake it vigorously until well blended
Serve with your favorite salad. I love this recipe with the parmesan cheese, fresh seasoning and for me the perfect balance of tart to sweet. If you find the salad dressing is too tart for you or you replace the vinegar with lemon, you may need to adjust the honey. This is perfect for any salad but I would not use it for a salad with tomatoes as the vinegar with the acid of the tomatoes will not compliment each other. Please let me know what you think of this recipe by commenting below!
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Thank you again ~ Patty Limatola-Tanenbaum