Rarely do I purchase salad dressing. It’s too expensive and it’s easy to make my own. Most of the time I make just what we need for that meal, but there’s no reason you can’t make a larger amount and keep it in the refrigerator. Although, I don’t like the way olive oil solidifies when cold.
Basic Vinegar and Oil
3 parts oil
1 part vinegar
sugar (not much, just about 1 t. to take the edge off of the vinegar)
Put everything in an appropriate sized jar and shake it for 5-10 seconds.
Lemon juice instead of vinegar
Olive oil instead of plain vegetable oil
Paprika (makes it more like French dressing)
This last photo is the finished Vinegar and Oil, not the Ranch.
The Ranch Dressing needs to be made up ahead of time to thicken.
This post is linked to Food on Fridays, at annkroeker.wordpress.com/
Frugal Fridays at Life as Mom
Ranch Dressing from The Tightwad Gazette
1 c. mayonaise
1 c. buttermilk
2 T. finely chopped green onions
1/4 t. onion powder
2 t. minced parsley
1/4 t. garlic powder OR 1 clove, finely minced
1/4 t. paprika
1/8 t. cayenne
1/4 t. salt
1/4 t. pepper
Combine ingredients in a bowl and whisk together. Refrigerate.
Note: Although you can use a bowl and a whisk, I always use jars. You’re going to have to store it in one anyway; why wash an extra bowl?