The Best Salad Dressing (You'll Never Buy Bottled Again!)

Foodista Cookbook Entry

Category: Soups & Salads | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


1/4 cup roasted garlic olive oil (homemade or premade)
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon lemon juice


Combine all ingredients in a small bowl or cup and whisk with a fork until emulsified.


In no other dish does the condiment take center stage as it does in salad. With a billion varieties of dressings out there, it’s easy to be tempted by a bottle of Hidden Valley (or Annie’s, if you drive a Volkswagen). But, most of that bottled junk is full of calories and fat so it will have a long shelf life. This recipe is the base for most of the salad dressings I make. It takes all of 90 seconds, and it beats the pantaloons of anything I’ve had from a store.


0.25 cup


Wednesday, December 2, 2009 - 4:24pm

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