Make a pledge to never buy bottled salad dressing again. Salad dressing is SO easy to make. It’s as simple as combining an acid (vinegar) and an oil (extra virgin olive oil is my preference). You can add some flavor boosters like Dijon mustard, chopped scallions or shallots and herbs. Play around with the type of vinegar, balsamic, red or white wine, champagne or regular apple cider vinegar. For a citrus twist, use fresh lemon, orange, grapefruit or lime juice. The beauty of making your own salad dressing is that you can add the flavors you like, in the proportions you prefer. There is no precise measuring required. Typically, salad dressings are 1 part acid to 3 parts oil but I tend to prefer a 1 to 1 ratio (I like more acidity in my dressings). You may want to start with the traditional 1 part acid to 3 parts oil, adjusting the flavor to your taste.

Citrus-Herb Vinaigrette

Makes about 1 cup

Juice of 1 medium orange (about 1/3-1/2 cup), 1 tablespoon chopped herbs (I used basil and mint), 1 1/2 tablespoons white wine vinegar or lemon juice, pinch of salt and ground pepper, 1/2 cup extra virgin olive oil. Add juice, herbs, vinegar or lemon juice, salt and pepper to a jar with a tight-fitting lid. Add 1/2 cup olive oil. Seal the jar and shake. If you prefer a less acidic dressing, add more olive oil (up to 1/4 cup). If the dressing is too sour, add a drop or two of honey. Remember, there is no precise measuring required, add more or less of each ingredient to your taste.

Nutrition Note: I checked the store-bought salad dressing in my refrigerator and it has 490 mg of sodium per 2 tablespoons (that’s 25% of your daily sodium intake). Your homemade salad dressing will have 100’s of milligrams less sodium and will taste so much fresher.