3 homemade salad dressings to get you to eat your veggies

Each boasting their own unique flavours, these easy DIY salad dressings will have you looking forward to eating more fresh produce.

Use the best balsamic vinegar and olive oil that you can afford for this dressing.

• 50 ml (1/4 c) extra-virgin or virgin olive oil
• 20 ml (4 tsp) balsamic vinegar
• 15 ml (1 tbsp) minced fresh basil
• 3 ml (1/2 tsp) salt
• Freshly ground pepper, to taste

In a small, nonreactive bowl, whisk together all the ingredients until well blended. Use immediately.

Makes 75 millilitres (1/3 cup)

A delicate variation on a classic vinaigrette base, this dressing uses orange juice in place of vinegar.

• 45 ml (3 tbsp) orange juice
• 60 ml 4 tbsp) almond oil
• 30 ml (2 tbsp) canola, sunflower, or extra-virgin olive oil
• Salt and freshly ground pepper, to taste

1. In a small, nonreactive bowl, combine the orange juice, almond oil and vegetable or olive oil. Whisk together until the ingredients are well blended. Add salt and pepper. Whisk vigorously again just before using.

2. Store in an airtight container for up to one week in the refrigerator; bring to room temperature and whisk well before using.

Makes about 125 millilitres (1/2 cup)

Sweet, tart, tangy — this will quickly become a family favourite. Homemade is better and half the price of the bottled version.

• 2 jars (375 ml/10 oz) seedless raspberry preserves
• 300 ml (1 1/4 c) sugar
• 50 ml (1/4 c) water
• 75 ml (1/3 c) chopped sweet onion
• 50 ml (1/4 c) balsamic vinegar
• 15 ml (1 tbsp) dried tarragon
• 15 ml (1 tbsp) curry powder
• 5 ml (1 tsp) ground white pepper
• 5 ml (1 tsp) ground black pepper
• 250 ml (1 c) extra-virgin or virgin olive oil

1. In a large, nonreactive pot over high heat, combine the raspberry preserves and 175 grams (3/4 cup) of the sugar to a boil. Remove the pot from the heat and let cool slightly. Pour the raspberry mixture into the bowl of a food processor or blender. Add the water, onion, vinegar, tarragon, curry powder, white pepper, black pepper and the remaining sugar.

2. Cover and whirl, adding the olive oil in a slow, steady stream, until the ingredients are well blended and the dressing has a smooth consistency. Use immediately or store in an airtight container in the refrigerator for up to one week. Bring to room temperature and whisk vigorously before using.

Makes about 1 litre (4 cups)

--------------------

Discover the smarter way to save time and money

Ready to start saving more on your groceries and pharmacy purchases? Download the FREE YP Grocery app today! It lets you create shareable shopping lists, automatically finds all the best deals and coupons, then delivers them right to you. No more manually scrolling through hundreds of flyers to find what you’re looking for!

Download the YP Grocery app now!