We’ve been making our own salad dressing for yeeeears. I honestly couldn’t even tell you the last bottle of salad dressing we bought. Making your own salad dressing is so easy (and healthy!), you probably have all the ingredients you need in your kitchen right now.
This dressing comes from Regent College‘s ‘Food Course‘ and is also known as the (Loren and Mary-Ruth) Wilkinson salad dressing… or maybe I just call it that – who knows.
The best thing about it (besides it being heaps healthier and very delicious, obviously) is that you don’t need to measure a thing; you can guess it all using ratios. We like things rustic and a bit goosed loosey.
Wilkinson Salad Dressing:
- 4 parts extra virgin olive oil
- 2 parts balsamic vinegar
- 1 part soy sauce (you can use reduced sodium soy sauce if you prefer)
- 1 part maple syrup (which is easily accessible if you live in Canada, so a good substitute is honey)
We usually grab a mason jar and half full it with olive oil, pour in enough balsamic vinegar to take it to 3/4’s full and top it up with equal portions of soy sauce and maple syrup/honey. And it’s easy to remember: 4:2:1:1.
Shake that baby up and pour it over anything! Really. Anything. It’s sweet, it’s salty; it’s good for salads, on a boiled egg over avo, to liven up some sweet potato mash, or to dunk some crudités into.
Yeeeeeum.
*Some people like to add extra things such as lemon juice, Dijon mustard and/or black pepper. If you like that idea, go ahead, but I’ve always found the original recipe so easy and tasty I don’t bother with anything else. You know – keep it simple.
Thanks for sharing! This works well for Tyler and his dietary restrictions.
Good! I’m so glad x
I love making my own dressings and tried this one his evening. I’m a fan. Thanks for sharing!
Awesome. That’s great Big Al. Xxx
Yuuum debs going to make this one x