3 Great Dressings

In an attempt to make more things from scratch, I've been experimenting with some salad dressing recipes.  These three from Real Simple magazine are currently on rotation at my house.  Each keeps for about a week in the refrigerator.

Creamy Parmesan Dressing

1/2 c. olive oil
1/2 c. grated Parmesan
1/4 c. sour cream
2 Tbl. white wine vinegar (I just used regular white vinegar)
kosher salt and black pepper

In a small bowl, whisk together the oil, Parmesan, sour cream, vinegar, 2 tablespoons water, and ¼ teaspoon each salt and pepper.



Balsamic-Dijon Vinaigrette

1/3 c. olive oil
3 Tbl. balsamic vinegar
2 tsp. Dijon mustard
kosher salt and black pepper

In a small bowl or jar, whisk or shake together the oil, vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper.



Lemon and Shallot Vinaigrette

1/4 c. olive oil
1/4 c. fresh lemon juice
2 tsp. honey
1 shallot, finely chopped
kosher salt and black pepper

In a small bowl or jar, whisk or shake together the oil, lemon juice, honey, shallot, ½ teaspoon salt, and ¼ teaspoon pepper.