Easy seeded vinaigrette
Salad dressing is so easy to make, I stopped buying it at the store long ago. This recipe is one of my favorites. It is tangy, bright, and has a nice crunch from the poppy and sesame seeds. I adore the delicate flavor, texture, and appearance of poppy seeds. The dressing is good on any salad and can also be used as a marinade. This week, I served it on a salad of strawberries, cucumber, red onion, and mint.
I discovered this recipe a few years ago on the website An Edible Mosaic. I've been making it ever since, with a few minor modifications. I usually have all the ingredients on hand; even though there are a lot, they are quick to throw together since little chopping is involved (just one clove of garlic).
Making your own salad dressing saves money, takes little time, and guarantees you won’t eat a bunch of mysterious additives. It can be as simple as splashing your salad with a little oil and vinegar. It can also be a great way to use up excess herbs, like in my mix-and-match dressing.
Share your tips for great homemade dressing in the comments!
Original recipe from An Edible Mosaic, modified by Destination Belly
Yield: about ¾ cup
1 tablespoon poppy seeds
1 tablespoon sesame seeds
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon dried onion powder or granules
1 small clove garlic, crushed or minced
⅓ cup good-quality extra virgin olive oil
2 tablespoons apple cider vinegar (preferably with live active cultures- “with the mother”)
1 tablespoon honey
½ tablespoon Dijon mustard
½ tablespoon tamari or soy sauce
Add all ingredients to a dressing container or jar one at a time using a funnel (dry ingredients first), then cap and shake the container. Alternatively, whisk them all together in a bowl. Store refrigerated up to 1 week.
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My name is Hillary. This blog is about the everyday food I prepare in my kitchen, with tips and recipes for easy, wholesome, and diet friendly meals. I have been chanting "cheese please!" since I was a toddler, although lately I've cut back on dairy.