Photo Mary G Brackett

Grab olive oil, vinegar, mustard (if you have it) sea salt and pepper and kids you are on your way.  I am telling you this is a job any kid can do. A little mason jar, cute bottle or hey, even a bowl and a fork, they/you can do it! Dressings are one of those things I feel strongly about! I remember sitting at my first Weston A. Price Conference hearing Sally Fallon say "salads are killing America." I thought to myself,  What the heck? Now salad? What next? Well, at the end of her talk she referenced that it was the rancid vegetable oils, within most dressings, that were really the culprits. Soybean oil, canola oil, cottonseed oil to name a few, are all terrible offenders to our heath; not to mention right there in the ingredients you may often find high fructose corn syrup! Yuck!

Making your own dressing seriously, could not be easier, and when even that seems too hard, I drizzle a little olive oil, add a pinch of sea salt and vinegar right on my salad and call it a day. Make a double batch and store in the fridge. It is a huge money saver. Just be sure to set your homemade dressing out on the counter a bit before mealtime to allow the oils to come to room temperature and make for an easy pour. 


Basic Vinaigrette

Makes 1 Cup

1 tsp organic mustard (I like stone-ground)

1/2 tsp sea salt 

1 clove garlic, pressed (optional)

Freshly cracked pepper

Fresh chopped herbs (optional)

3 tablespoons lemon juice, fresh squeezed orange juice, raw apple cider vinegar or vinegar of choice

¾ cup olive oil


Place the mustard, seasonings, and lemon juice in a bowl and whisk together. Slowly stream in the olive oil while whisking to emulsify. Another option, pop all the ingredients in a pint size mason jar, cap and shake. Store in a mason jar in the fridge.  Couldn't be easier!