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  • Writer's pictureKatie Moore


Updated: May 18

Transform your salads with this delicious homemade dressing.
Classic Salad Dressing

Have you ever read the back of a bottle of ready made salad dressing? Well I have and was shocked at how they had managed to cram so many bizarre stabilisers etc in.

The far safest way to eat your salad dressing, is homemade. At first glance of the recipe, the quantity of olive oil may make you wonder, is this not too much fat? BUT the dressing is so flavoursome just a desert spoon of this will make your salad zing and you feel happy. You would probably use half a bottle of the shop bought variety.



  • 2 tbsp Dijon Mustard

  • 4 tbsp Balsamic Vinegar

  • 12 tbsp Extra Virgin Olive Oil

  • Pinch Salt

  • Squeeze Lemon

Step 1: Shake

This couldn’t be easier. You just measure all the ingredients into a jug (if you are storing the remaining dressing in a bottle). Or if you are going with the jam jar method of making and storing, measure it all into the jar. Then give your mixture a good stir or shake and store.

I promise once you have tried home made dressing you will never go back to shop bought varieties again.


Chef Notes:

Not keen on Balsamic Vinegar or fancy a change, then use, sherry vinegar, white wine vinegar, red wine vinegar, apple cider vinegar. The world is your oyster.

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