Have you ever made salad dressing from scratch? Do you do it regularly? I was one to buy salad dressing at the store and try two or three different salad dressing on one salad before giving up and just finishing it with whatever I spilled too much of. I never find one that suits my fancy until now.
I didn't have all the ingredients to make the whole salad, nor the time before having family over for dinner but I knew that my mother in law would love the dressing. Even if you don't have the time, you can try the topping, the salad or the dressing as your schedule allows. I hope to make it all soon!!
I pulled out the red wine vinegar and I realized that I didn't have enough. I decided to use what I had and use the other half with the Red Raspberry Balsamic Vinegar that I had in the cupboard. I haven't had anything to use it on yet so I was pretty excited that this would be tasty. I measured the vinegar and added the sugar to dissolve in the measuring cup.
I pulled out my old Good Seasonings salad dressing container which I had kept and not used for years. I am super glad that I had a reason to clean it off. I also pulled out the spices that I needed to add.
I pour the vinegar combination into the bottle and added the spices. I added the oil before shaking! Oops!! The container was too full to shake very well so when you do it, make sure to shake first :)
The finished product was a full container of salad dressing and plenty to last me a good long time. It was great over a salad with strawberries and almonds on top (even if I didn't get to make the whole topping). I had a salad the next night and I am looking forward to trying some to marinate some chicken. My new favorite salad dressing recipe by far!! Try making it for yourself soon :)
1 package crushed ramen noodles
¼ c sliced almonds
¼ sunflower seeds
¼ c butter, melted
Head of romaine
5 oz baby spinach
1 pint strawberries, thinly sliced
1 c Parmesan cheese
¾ c sugar
½ c red wine vinegar (or 1/4 c red wine vinegar and 1/4 c balsamic vinegar)
¾ c vegetable oil
½ tsp paprika
½ tsp salt
2 cloves of garlic minced
To make topping:
Preheat oven to 350 degrees. Mix ramen, almond, sunflower and melted butter. Transfer to baking sheet and toast in oven until browned about 10 minutes. Set aside to cool.
To make salad:
Tear the lettuce and combine with spinach, strawberries and cheese.
To make the dressing:
Dissolve the sugar in the vinegar. Combine the last four ingredients and add to mixture. Mix well and store in the fridge.