Recipe | Easy Salad Dressing

Servings: 1 cup of dressing

Ingredients:

1/3 cup oil
1/3 cup apple cider vinegar with the mother
1/3 cup honey
A splash of lemon; if I have some available, recommend
Salt/Pepper, to taste

Supplies:

Pint mason jar with lid; or equivalent
Measuring tools; or you can look at the markings on your jar

Instructions:

Add all ingredients into mason jar. Tightly close lid and shake for a couple minutes or until honey is fully dissolved. Enjoy immediately over a fresh garden salad.

Tips:

My favorite type of oil to use is avocado oil however I don't always have it. Lately, I have been using regular olive oil which tastes great. I'll also mix and match several oils to get a nice blend. For example, sometimes I add a little bit of herb infused olive oil.

Vinegar with the mother is recommended. If I don't have any, then distilled apple cider vinegar, sherry vinegar or even a white wine vinegar will do. Again, I like to mix and match vinegars. The only vinegar I would not use is clear distilled vinegar. Lately, we have been enjoying making this dressing with our homemade asian pear vinegar. You can strain the vinegar through a sieve, if you like, to prevent pouring out the mother. Most store-bought types I have seen have a strainer built into the pouring spout which is pretty convenient.

As far as sweeteners go, I have made this with honey, sorghum, maple syrup and I think I've even added molasses before. My favorite way is with honey or a blend of honey and sorghum.

I typically leave this dressing on the counter but it never lasts more than a few days until it's been eaten up. For longer storage, refrigeration works well.