Kick the (store-bought) bottle with these easy DIY dressings.
Few food upgrades are as quick and simple as going from bottled salad dressing to homemade vinaigrette. Shake a few pantry staples together in a jar, and you've got an additive-free, lower-sodium, delicious dressing that keeps for a week or longer. There's more flavor (and fewer calories) in these than their store-bought counterparts; conventional vinaigrettes use up to four times as much oil as vinegar, while we use them in equal portions for extra zest.
Lemon Vinaigrette
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Photo: Caitlin Bensel
View Recipe: Lemon Vinaigrette
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Photo: Caitlin Bensel
View Recipe: Mustard-Chive Vinaigrette
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