In the past, we used stored bought salad dressing because the thought of making my own seemed overwhelming, time consuming, unnecessary, and basically nerdy. However, as my research and efforts to improve children’s eating habits continue, I discovered the following:
- Reading labels of salad dressing is very time consuming and confusing.
- I don’t want preservatives, sugar, food coloring, or oil that is not from olives in my dressing.
- Salad dressing is a perfectly simple way to get kids involved in cooking
- Salad dressing lasts days to a couple of weeks, thus it’s not a daily chore.
- Measuring out spices is math and science skills combined (dropping the mike)
- Most of us stick with the same dressing, most of the time. So only 1-2 recipes are needed, really. Click here for Ranch Dressing
Greek Salad Dressing
- 1 1/4 Cup Olive oil
- 1/4 Cup Champagne Vinegar or Red Wine Vinegar
- 1 Tbsp Dijon Mustard or Ground Mustard Powder
- 1 Tbsp pepper
- 1 Tbsp salt
- 1 Tbsp dried oregano
- 1 Tbsp dried basil leaves (fresh basil is fabulous as well)
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- Mix all ingredients and store in cool dry place. I store it at room temperature.
- Enjoy with your favorite veggies
Time Saving Tip:
- Have kids make a big 1-3 extra batches of dried powders/spices and store in individual air tight containers/jars. Add olive oil and vinegar when ready for more dressing.