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3:1 ratio is a culinary vinaigrette standard which means 3 parts oil and 1 part vinegar. 

Now that you got the ratio the creations are endless. Why  would you prefer a preservative, chemical and sugar ladened concoction that can sits on store shelves for who knows how long. Instead it takes but a minute to make an organic heathy fresh vinaigrette which is so superior to that name brand bottled salad dressing. The options of ingredients are endless. You can use coconut oil with lime as a substitute for the vinegar to make a tropical blend. I often impart herbs for freshness. Mustard and honey can add a richness to your blend. Heck just go wild and even add a splash of almond or coconut milk for creaminess. Experiment as you may but please throw out those bottled dressings right now. In fact, I believe once you take the time to make it  you will be hooked. There is no turning back.

All you need to assemble a homemade dressing  is a small mixing bowl, a whisk and a dish towel. I use the dish towel under the bowl to secure it on the counter while whisking. 😉

I always mix the vinegar or citrus with the salt first then whatever I’m adding like mustard for instance. Then I get a good whisk going and continually slow pour the oil. This method gives a good blended consistency to the vinaigrette.

Here are some of my favorites:

APPLE CIDER DRESSING
Apple cider vinegar
Pink Himalayan sea salt
Squeeze 1/4 fresh lemon
Tsp Dijon mustard
Organic unfiltered olive oil

HONEY DRESSING
Squeeze whole lime
Sea salt
Tsp honey
Pinch cayenne
Organic unfiltered olive oil

ITALIAN DRESSING
Red wine vinegar
Sea salt
Fresh oregano
Cracked black pepper
Organic unfiltered olive oil

COCONUT GINGER DRESSING
Squeeze whole lemon
Crushed ginger (dice and smash with spoon or meat pounder)
Sea salt
Tsp coconut sugar
Fresh mint
Organic unfiltered olive oil

Here’s how I typically pair a dressing up.
Try a spring mix salad with cucumber, crushed pinneapple, sliced almonds and crumbled goat cheese…paired with the coconut/ginger dressing.

Try and old school iceberg salad with added grilled veggies and shaved pecorino Romano cheese…paired with the Italian dressing.

Try an arugula mix with added shredded fennel, cucumber, sunflower seeds, orange slices paired with the honey dressing.

Try a kale salad with added black olives, peppers, radishes, crumbled feta… paired with the apple cider dressing.

Feel free to to let me know how you put a dressing together.