I have recently become obsessed with making my own salad dressings. As I wrote in “A Tale of Two Dressings,” many store brands are loaded with chemicals I don’t want in my body. And the more “natural” brands found in stores like Whole Foods cost up to $8 per bottle! Once I started making my own, I couldn’t stop. It’s so easy and quick, inexpensive and delicious! Plus my brain is exploding from all the possible combinations I can throw together with what’s in my pantry. Why would anyone NOT make their own dressing?
This week I found unsweetened cranberry juice in my fridge and thought it might make a good vinaigrette. I was right! It takes about ten seconds. Seriously. Normally I don’t like fruit anywhere near my salad but cranberries are tart and this dressing is savory and tangy and G.D. delish. Plus cranberries are natural detoxifiers and have antibacterial properties. Happy Health!
* My culinary posts are meant to be guidelines, not recipes. They are different from what you would usually find in a cookbook, because I think cooking should be inspired and new every time you do it. If you like heat, add a sh**load of cayenne or jalapenos to one of my recipes. If my guideline calls for cilantro but cilantro tastes like soap to you, leave it out. When I cook I get a buzz from the thrill of creation. The same can happen to you.
1/3 ish cup unsweetened cranberry juice (and the unsweetened is very important as the sweetened type adds all kinds of nasty sugars)
1/3 ish cup vinegar (I used rice vinegar but that’s only because I didn’t have any balsamic or red wine vinegar. Use what you like or whatever is in your pantry!)
¼ cup extra virgin olive oil
however much garlic powder tastes good to you
bit of fresh cracked black pepper
Mix everything up in a bottle and pour over a yummy salad! Next time I am going to try this with unsweetened blueberry juice in place of the cranberry….