Have any of you ever looked at the ingredients list on the back of a salad dressing bottle?  I have, and there is usually a massive list of ingredients with a lot of confusing words that are very difficult to pronounce.  I like knowing what I am putting into my body and I like short and sweet ingredient lists, typically 10 ingredients or less, but in today’s world that is difficult to find.  This is why I like to make a lot of my own food, you know what is going into your food and you can easily pronounce all of the ingredients.

Salad dressing is especially easy to make because all you have to do is pour a few ingredients into a container that can be shaken so that an emulsion can be created (I have a couple of containers that can be used for this that will be shown later).  Also, when you make your own food items you can make them how you like them by adding additional ingredients, eliminating certain ingredients, or simply adjusting the amount added.

My favorite salad dressing is balsamic vinaigrette, so that is the vinegar I used in this recipe, but you can really use any kind of vinegar.  If you want to decrease the amount of fat in the dressing, you can substitute a portion of the oil with water, but I wouldn’t use less than half of the oil required because then the texture is altered too much.

The main purpose of using this recipe is to give general proportions of oil to vinegar.

Balsamic Vinaigrette


1/3 c. Extra Virgin Olive Oil

1/2 c. Balsamic Vinegar

1/2 Tbs. Sugar

1 Tbs. 21 Seasoning Blend (or Mrs. Dash)

A Dash of Salt (a little less than 1/8 of a tsp)


1.) In a container that can be shaken, add the olive oil, balsamic vinegar, sugar, seasoning, and salt.  Shake and pour desired amount over salad greens.

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Nutrition Facts:

Serving Size: 1 Tbs

Calories: 58

Fat: 5.5 g

Sodium: 24 mg

Carbohydrates: 2 g

Sugar: 2 g

This is the salad dressing mixer that my mom uses.  It has measuring marks and it also has different salad dressing recipes on the side with markers where the level should be after each ingredient is added. No shaking is required with this one, all that is needed is moving the tab on the lid up and down.  The spout on this mixer is small and easy to pour a single serving.  It is opened and closed by simply twisting the lid.

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My salad dressing mixer is different than the one shown above, you have to actually shake it.  It has the measurement markers on the side as well.  The spout is on top where you open and close it, and the spout is quite large.  It took me a while to get used to the large spout because it poured out a lot faster than I was expecting the first time I used it.  Now that I am used to it, I absolutely love it! (The color of the dressing is different in mine because I used apple cider vinegar instead of balsamic vinegar.)

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These are only two of the many salad dressing mixers out there and which is best is all a matter of personal preference.  I hope that you will try your hand at making your own salad dressing!  🙂