While convenient, store-bought salad dressings are sold on the shelf, not in the refrigerator section which means they include chemicals to preserve their “freshness.” These bottles can last on the shelves for months, so how can they be fresh? Or good for your body if they have extra additives? Additionally, you are paying for the packaging. Putting funds toward the ingredients to make fresh dressings is more economical. In the long run, it is much more cost-effective and better for your health. Plus, you can make them suit your tastes rather than the version you buy in the bottle. Try making dressings at home - the flavor is much more delicious and you’ll never return to store-bought versions!

Balsamic Vinaigrette

Ingredients
3 tablespoons vinegar of choice (balsamic vinegar, red wine vinegar, white wine vinegar)
1 Tbsp Dijon mustard
1/2 cup olive oil
1 tablespoon maple syrup or honey
2 medium cloves garlic, pressed or minced
¼ teaspoon sea salt, to taste
Freshly ground black pepper, to taste

Procedure
In a small bowl, whisk together vinegar, mustard, syrup/honey, salt and pepper. Add the oil in a slow, steady stream, whisking constantly, until thickened and emulsified. Alternatively, add all ingredients into a jar and shake to blend. Taste and adjust seasoning as necessary. Store in refrigerator for up to two weeks.

Honey Mustard Vinaigrette

Ingredients
1/4 cup orange juice
1/2 cup olive oil
1 Tbsp honey 
2 Tbsp Dijon mustard
2 tsp cider vinegar
pinch of salt 

Procedure
Add all ingredients in the plastic container. Secure lid and shake well, until dressing is thickened and emulsified. Taste and adjust seasoning as necessary. Store in refrigerator.