I am having so much fun testing out different salad dressings using my new OXO Good Grips Salad Dressing Shaker. Wanna win one? Click here to enter my GIVEAWAY.
I experimented with one dressing that was a no go. It was an oil and vinegar based French dressing, but it was so tart, that I tossed it out. That’s when I decided to make it a creamy dressing by adding the Chobani yogurt. If you missed it, you can click here.
Anyway, don’t you love it when you have an “aha” moment. Testing out salad dressing recipes made me have an “aha” moment. Okay, it’s not monumental, but an “aha” nonetheless. What I discovered by making my own salad dressing is:
Now don’t you think those discoveries are “aha” worthy?
Recipe inspired by Cooks.com
recipe yields about 1 cup
3 PP for two tablespoons
- 1 tablespoon dried red onion
- 1 clove garlic, minced
- 1/4 cup apple cider
- 1/4 cup apple cider vinegar
- 1/2 cup balsamic vinegar
- 1 teaspoon dried basil
- 1/4 teaspoon fresh ground pepper
- 1/2 teaspoon fine sea salt
- 1 tablespoon honey
- 1/2 cup olive oil
Combine all the ingredients except the olive oil, in your OXO Salad Dressing Shaker.
Note: Photographing and pouring at the same time results in spillage.
Close lid and shake for about 30 seconds.
Open lid and slowly add olive oil. Close lid and shake vigorously ensuring the olive oil has been completely blended.
Okay, after I took this shot and went to edit online, I noticed the print in the background. I told you this was too much fun.
Pour over salads, veggies, or use as a marinade for poultry, seafood, etc.
I served mine over my Apple Gorgonzola Walnut Salad.