As I have said in my Italian Dressing post all salad dressing is just: seasoning, fat and acid. The best fat choice for salads is organic extra virgin cold-pressed olive oil, but it doesn't refrigerate well, so....
Just make the vinegar part and keep it in the fridge! When ready to eat, drizzle your olive oil over salad followed by your vinegar mixture. (Always add oil first.) Pau! This is so easy to make you really don't have an excuse not to do it!
|Here's the finished product! Click "Read More" below for more step-by-step details.|
|1 teaspoon of sea salt.|
|Using a garlic press mash 3-4 large cloves of garlic (or 5-7 small/medium cloves) into bottle.|
| Fill bottle with apple cider vinegar (a little balsamic vinegar is optional) and PAU! |