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Wash out a used medium size pickle or jelly par (best if you put it through the dishwasher to really clean it out). Fill the jar ¼ full of the vinegar, add the lemon juice, garlic clove, mustard, salt and pepper, and then fill the jar almost to the top with the olive oil. Screw the top on, shake the jar well, and there you have it!
A jar of salad dressing lasts us a couple of weeks and we eat a lot of salad. Just take it out of the fridge 15 or 20 minutes before you want to have your salad so the olive oil loosens up and will mix well.
If you want to add flavor or adjust the taste of your salad, you can add fresh herbs like chopped basil, dill, or oregano. Or, you can give your salad an Asian twist by halving the amount of dressing you use and then adding a dash of white rice vinegar and sesame oil to your salad. You can also make a creamier salad dressing – a natural ranch-type dressing – just by stirring in a spoon of sour cream to our basic salad dressing at the bottom of your salad bowl.