If you’re never fully dressed without a smile, then a salad is not complete without a dressing. Sure, you can drizzle on one of those store-bought kinds, but it’s always going to taste better if you make it yourself. All you have to do is follow this formula.
Base
Most dressings are built on a base of oil. You can use any kind, though olive oil (and the extra virgin version) is usually the go-to. If you want to go for a slightly different flavor, try using avocado oil or peanut oil. But if oil isn’t your thing, opt for some soy sauce instead.
Acidity
Oil and vinegar don’t mix — except in salad dressings. Vinegar will add some zing to your sauce, with balsamic, white wine, and apple cider vinegar all being interesting options. No vinegar? No problem! Grab some lemons, tomatoes, or a dash of Dijon mustard.
Sweetness
Adding something sweet will help to balance out the acidity. Honey is a common favorite, but you can play around with fruity flavors by using oranges, blueberries, and strawberries.
Herbs & Spices
The final touch comes in the form of herbs. Chop up some basil, coriander, parsley, or dill to bring a bit of freshness to your dressing, or throw in dried thyme or oregano. Garlic and onion powder are also ones to keep in mind.
