What are your go-to salads? Green salad, cucumber salad, fresh corn or tomato salad?
And what about the dressing??
We also make lots of quinoa or potato salads, but truly, no matter what kind of salad you make, doesn’t it really all come down to the dressing?
People will eat your salad, go ahead and add a great dressing and listen to them ooh and aahh and sigh when they eat your salad. Do you ever notice squeals of delight when people eat?
After experimenting with hundreds of salad recipes, I am going to go out on a limb and say, I think I’ve figured out the best salad dressing ever.
Seriously, recently a friend was over for dinner and asked if she could drink the dressing!
With all it takes to keep our households going, staying committed to home made food and medicine sometimes can be a tall order. I am always looking for easy solutions that cover a lot of bases.
Making your own dressings is one of those places where even when you are strapped for time, you can go home-made.
The thing about this dressing is that you can make enough of it to last for several months, so you only have to make it once!
This dressing is simple, but there is one step you have to do before you make the actual dressing – and of course – this step involves a lot of herbs.
And it’s true, if you skip the olive oil and add seltzer water to this recipe, it makes a great drink! Now I bet you are curious!
When you start pulling home-made dressing like this out of the fridge, it is a different vibe and people notice when what they eat is beautiful delicious and home-made.
We are wired to create beautiful healing foods from the harvest. Don’t under estimate the impact of delicious home-made dressings!
Can you wrap your head around making your own salad dressing is a cultural influencing act?
I think you are going to like this dressing!
Raspberry Rose Vinegar
- 1 cup (236 ml) fresh raspberries
- 1/2 to 1 cup (118 – 236 ml) fresh rose geranium leaf and flower
- 1/4 cup (60 ml) organic fresh rose petals
- 3 cups (710 ml) apple cider vinegar
- Put the herbs and vinegar in a clean glass jar.
- Use a plastic lid or cover the jar. If you use a metal lid, cover the jar with wax paper and put the lid on.
- After a couple of days, check the jar to make sure that the herbs are still submerged in the vinegar. If necessary, top it off with more vinegar.
- Let infuse in a cool dark place for one month and then strain out and discard the herbs.
Raspberry Rose Salad Dressing
- 1 cup (236 ml) olive oil
- 1/4 cup (60 ml) Raspberry Rose Vinegar
- 1 tbsp (4 ml) honey
- Mix all ingredients together.
- Shake well.
- Store Raspberry Rose Salad Dressing in the refrigerator for up to six months.