Salad Dressing from Scratch

Recipes developed without the use of high fructose corn syrup, seed or canola oils, soybean oil or egg.

Balsamic Vinaigrette

*1 Qt. Balsamic Reduction 

2 Qt. Extra Virgin Olive Oil

Fresh cracked Black Pepper to taste

Kosher Salt to taste

Whisk until emulsified

*2 Qts. Balsamic Vinegar reduced to 1 QT. over medium heat and 1 LB. brown sugar dissolved. Then cooled to 70F degrees or lower.

Red Wine Vinaigrette

2 TB Fresh Chopped Garlic

2 C Red Wine Vinegar

1 C Water

2 TB Granulated Sugar (optional)

2 TB Dried Whole Thyme

1/4 C Dijon Mustard

1 Qt. Extra Virgin Olive Oil

Fresh Cracked Black Pepper to taste

Kosher Salt to taste

Mix Garlic, Thyme, Salt and Pepper.

Whisk in Vinegar, Water and Sugar

Whisk in Olive Oil

Add Dijon to bind, mix well.

Buttermilk Ranch Dressing

1 Qt. Sour Cream

2 C Buttermilk

1 TB Granulated Garlic

1 TB Granulated Onion

1 Bunch Italian Parsley, rinsed after chopping

2 TB Fresh chopped Chives or Scallions

2 TB Fresh Chopped Dill

Fresh Cracked Pepper to taste

Kosher Salt to taste

Whisk all ingredients well.

Buttermilk Substitute

2 TB Lemon Juice

Vitamin D Milk

Add 2 TB Lemon Juice to a measuring cup

Add Milk to reach 2 Cups measured.

Stir well.

Refrigerate overnight, for next day use.