Friday, August 2, 2019

Homemade Salad Dressing

by Vicki Delany

I haven't bought bottled dressing in years.  Not since I started making my own and realized how easy it is, not to mention how much better than the bottled stuff.

Give it a try. I bet you'll never go back.

1 clove garlic, minced finely
1 cup Extra Virgin Olive Oil
1/3 cup Balsamic Vinegar
Maggi Seasoning, about 1 tbsp
sugar, about 1 tsp
freshly ground pepper

These measurements are not exact, because I don't measure. I just judge and taste. You want about 1/4 to 1/3 the amount of vinegar as oil.

I find this keeps very well in the fridge for several weeks so I always make enough for several meals.

Combine everything into a mason jar.  Shake.

The oil and vinegar will separate in the fridge, so just give it a good shake before using it. If the oil hardens slightly in the fridge a few minutes at room temperature will be enough.

Olive Oil and vinegar

Finished product

Silent Night Deadly Night, the fourth in the Year Round Christmas series will be released by Berkley on August 27.


  1. Thank you for sharing this. Hm I didnt know about this seasoning either. I found it on amazon and walmart

  2. Sort of similar to Worschester Sauce. A liquid seasoning that adds some flavour to meat. It isn't gluten-free, so when I had a gluten-free guest recently, I simply left it out and the dressing was still fine.

  3. Funny how we get into the habit of buying dressings when making them is so simple

  4. Thanks for sharing! I am a fan of homemade salad dressings!