Homemade Salad Dressing

I eat salad on average... 5 times a week. Maybe more. I love a good plate of salad with spinach, arugula, and other mesclun greens. Iceberg lettuce might as well not exist for me.. It is like eating some strange form of water. The greener, the better. I like to top my salads with tomatoes, cucumbers, olives, peppers, and sometimes raw vegetables like broccoli and cauliflower. It's all fine and great if you eat a million salads a week, but it's what you you put on it that really matters. It doesn't count if you put a bunch of unhealthy stuff on it! Everyone loves bacon and croutons and cheese, but go easy or you'll be overriding all of the good stuff with all of the bad stuff.

Salad "toppings" also means dressing. There's so many different types of dressings out there. Creamy kinds, oil and vinegar based kinds, fruity kinds, you name it. I would 100% grab a oil and vinegar based dressing over a creamy dressing, but that's my personal preference. Italian, Greek, Balsamic Viniagrette.. are all my favorites, to name a few.

Because I eat SO much salad, I go through phases where I am obsessed with certain dressings, and then can't even look at them. A few years ago, my aunt started making her own dressing that I never really cared for until I was a teenager. It's an oil and vinegar based dressing and it is DELICIOUS.

The ingredients and directions are quite simple.

Ingredients:
olive oil (I use extra light)
vinegar
oregano
onion powder
garlic powder
salt
pepper

For every 1 part of vinegar, you should use 2 parts of olive oil. For example, if you used 1 cup of vinegar, use 2 cups of oil, and so on. I do not specify amounts here because it all depends on what you are making for. Typically we make a decent sized batch and store it in the fridge for later. We experiment with the seasonings. You can taste test the dressing to see if it needs more. To be completely honest, I usually eyeball it. It always comes out great, and you can always add more spices at any time.

I highly recommend trying this dressing on a bed of mesclun greens (spring mix). It's simple, different, and delicious.