Homemade “French” Salad Dressing

Homemade "French" Salad Dressing

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Homemade "French" Salad Dressing

We’re definitely coming up on salad season. Salad greens are one of the things we tend to grow well in our garden and find easily at the natural grocery store and, later, the farmers market. Plus once it’s too hot to cook a main dish salad is a welcome meal.

When we first switched to ‘real foods’ buying salad dressing was one of the first things we stopped doing. It is so easy to make a simple salad dressing at home for hardly any money and knowing exactly every ingredient that goes in.

This salad dressing is actually based on a dressing I made before we started on a real food style diet. It’s from the book The Complete Tightwad Gazette by Amy Dacyczyn (that’s an affiliate link and there may be others in this post). I’ve altered it slightly to change the oil and work better with items we keep on hand as part of our food storage.  This makes about 2 cups which gives us enough for one meal but not quite enough for a second. No worries, for the second meal we have Creamy “French”. This is a rather sweet dressing but also slightly tangy.

Homemade "French" Salad Dressing

“French” Salad Dressing

2/3 cup water*
2 tablespoon tomato powder*
1/4 cup Sucanat
2/3 cup olive oil
1/2 cup red wine vinegar
1 teaspoon powdered garlic
1 tablespoon dehydrated minced onion
Splash of rice wine vinegar
Salt to taste

Combine all ingredients in a quart size mason jar. Shake or use a whisk to mix well.  I like to mix this up early in the day and then stick in the fridge to allow the flavors to blend. This is especially helpful if you have a robust olive oil.  Keep leftovers in the fridge but remember that the olive oil may separate. I like to bring let it warm up a bit before serving so it’s not glumpy.

* The original recipe calls for 2/3 cup ketchup. You can use that in place of the water and tomato powder but may wish to use a bit less sugar if your ketchup is on the sweet side.

Homemade "French" Salad Dressing

Creamy French Salad Dressing

Remains of prepared French Dressing
1/2 cup sour cream
Milk or Cream (if needed)

Remove dressing from the fridge 30 minutes to an hour before meal time. Combine dressing with sour cream, thin with milk or cream until desired consistency. Enjoy!

Check out my Blue Cheese Salad Dressing.
My eBook, Design a Dish has a wonderful method for making your own salad dressing with ingredients you have on hand. Buy the eBook here — > My eBooks

Design a Dish










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Millie Copper
Millie Copper is a Wyoming wife and mama. After reading Nourishing Traditions in early 2009, her family began transforming their diet to whole, unprocessed, nutrient dense foods—a little at a time while stretching their food dollars. Millie is passionate to share how, with a little creativity, anyone can transition to a real foods diet without overwhelming their food budget. Millie began blogging in late 2009 and has amassed a collection of frugal recipes and methods. Her specialties include cooking with wild game and creating “Stretchy Beans”. Discovering a love of writing, she has penned four books focusing on healthy eating on a budget and is trying her hand at fiction writing. Learn more at MillieCopper.com.

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