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Once You Read This, You’ll Never Buy Salad Dressing Again

Once You Read This, You’ll Never Buy Salad Dressing Again

When you go to the store to look for salad dressing, you’ve probably taken a quick glance at the back of the label. You’ve seen that the bottles harbor upwards of twenty ingredients each: sugars, spices, oils, emulsifiers, vinegar, food coloring, preservatives, chemicals… You might have seen that and been scared off. Maybe you quit the dressing altogether, or you look for super “clean” brands with products made from only a few natural foods. Those options are undoubtedly better for your health — but not so much for your wallet.

Just one of those small bottles can tack on $7 to your grocery bill. That’s nearly a dollar per serving!

The solution is so simple: Make your own. The steps are so simple, and you can do it for a fraction of the price of the expensive, “cleaner” options. Since all the ingredients are actually just staples of your pantry, you’ll never get caught in a pinch where you’ve completely run out.

Really, these salad dressing companies have been hiding behind a veil of complexity for far too long. It’s time we realize the simplicity of the stuff and just start making our own.

Salad dressing has three simple components:

Healthy fats
These are the oils, buttermilks, and tahini of salad dressings. Many store-bought varieties are made with a combination of corn, soybean, and other not-so-nutritious oils — which is why making your own blend is a much better idea.

Use olive oil or avocado oil instead for some monounsaturated or healthy omega-3 fatty acids. There’s a reason adding a drizzle of olive oil on anything makes it taste so much better. That stuff is great for you.

Vinegars or other thinning agents
Vinegar adds a sharp kick of flavor that’s hard to match with another ingredient. But watch out — a little vinegar goes a long way.

Different vinegars add different types of flavor to the mix. Apple cider vinegar is a good neutral addition to go with many recipes. White wine vinegar happens to pair excellently with garlic. Just save the balsamic for something that you want to taste, well… balsamic. The vinegar packs a strong punch that you’re not going to want to mix elsewhere.

Spices and flavor
This is where the magic happens. A nice oil and vinegar combo is great nutritionally, but it can only take the flavor so far. Lemon juice, lime juice, soy sauce, Dijon mustard, and soy sauce are good options for thinning out your dressing with more flavorful ingredients. Spices, too, are an absolute must.

All you have to do is get a little creative with your pairings, and you’ll have new and interesting ways to dress your salads every time.

Some of my favorites are:

Lemon garlic vinaigrette
2 parts olive oil
1 part white wine vinegar
1 part lemon juice
A smidge of Dijon mustard
Salt
Pepper
Garlic

Asian-style dressing
2 parts sesame oil
1 part soy sauce
1 part lime juice
1 part rice vinegar
Garlic
Red pepper flakes
Salt
Pepper

Tahini lemon drizzle
1 part tahini
1 part lemon juice
Garlic
Salt
Pepper

Do a little trial and error if you’re feeling crafty; or, if you’re too nervous that you’ll end up serving something repellent, search some recipes online. Even classic dressings like ranch, balsamic vinaigrette, and chili lime are actually super-simple once you learn how they’re made. But if you must go store-bought, here are the healthiest and unhealthiest ones in the aisle.


Chicken Marsala Recipe

Chicken Marsala is one of my all time favorite recipes. There is something about the sweetness of the Marsala wine that gives this dish a wonderful flavor.

The cooking technique for making chicken Marsala is similar to chicken piccata, pan fry the chicken breasts, deglaze the pan with wine and adding the other ingredients to make a pan sauce.

In the past, I have called the cooking technique “saute” but I now understand that saute has more to do with cooking smaller, identically sized ingredients. Think diced carrots or cubed chicken or beef.

You’ll hear many cooks say to “saute a chicken breast” but now I think of it as pan fry a chicken breast because of the size of the breast. You really aren’t going to have the breasts “jump” in the pan.

You may be more familiar with Veal Marsala, another classic Italian dish almost exactly the same as this Chicken Marsala except it is made with veal. I happen to enjoy both, but veal is much more expensive sometimes harder to find. And then there are some who just don’t like eating veal so this is a good option.

How I Found This Recipe

Years ago I was looking to duplicate a recipe for chicken piccata. I enjoyed at a small restaurant when I lived in New York City. I knew it was basically a flour, lemon and butter sauce but I wanted to find a recipe to refresh my memory before jumping into it.

After looking through a bunch of my favorite Italian cookbooks for chicken or veal piccata recipes without success, I finally gave up and found a recipe for “veal” piccata in my New Basics Cookbook.

When I looked in my refrigerator, I realized we didn’t have any lemons and this is not an easy dish to make without a lemon and I didn’t feel like running to the grocery store. Right next to the veal picatta recipe was one for veal Marsala.

I had all the ingredients to make the Marsala version so I adapted it to prepare with chicken breasts.

To learn more about the technique of pan frying, and how it compares to saute and stir fry. One of the key ingredients in this recipe is demi glace, basically a brown stock that is reduced down to a syrupy consistency.

It takes hours to make it at home but lucky for us, there are some good commercial products on the market that are really good. I share them with you below.


Chicken Marsala Recipe

Chicken Marsala is one of my all time favorite recipes. There is something about the sweetness of the Marsala wine that gives this dish a wonderful flavor.

The cooking technique for making chicken Marsala is similar to chicken piccata, pan fry the chicken breasts, deglaze the pan with wine and adding the other ingredients to make a pan sauce.

In the past, I have called the cooking technique “saute” but I now understand that saute has more to do with cooking smaller, identically sized ingredients. Think diced carrots or cubed chicken or beef.

You’ll hear many cooks say to “saute a chicken breast” but now I think of it as pan fry a chicken breast because of the size of the breast. You really aren’t going to have the breasts “jump” in the pan.

You may be more familiar with Veal Marsala, another classic Italian dish almost exactly the same as this Chicken Marsala except it is made with veal. I happen to enjoy both, but veal is much more expensive sometimes harder to find. And then there are some who just don’t like eating veal so this is a good option.

How I Found This Recipe

Years ago I was looking to duplicate a recipe for chicken piccata. I enjoyed at a small restaurant when I lived in New York City. I knew it was basically a flour, lemon and butter sauce but I wanted to find a recipe to refresh my memory before jumping into it.

After looking through a bunch of my favorite Italian cookbooks for chicken or veal piccata recipes without success, I finally gave up and found a recipe for “veal” piccata in my New Basics Cookbook.

When I looked in my refrigerator, I realized we didn’t have any lemons and this is not an easy dish to make without a lemon and I didn’t feel like running to the grocery store. Right next to the veal picatta recipe was one for veal Marsala.

I had all the ingredients to make the Marsala version so I adapted it to prepare with chicken breasts.

To learn more about the technique of pan frying, and how it compares to saute and stir fry. One of the key ingredients in this recipe is demi glace, basically a brown stock that is reduced down to a syrupy consistency.

It takes hours to make it at home but lucky for us, there are some good commercial products on the market that are really good. I share them with you below.


Chicken Marsala Recipe

Chicken Marsala is one of my all time favorite recipes. There is something about the sweetness of the Marsala wine that gives this dish a wonderful flavor.

The cooking technique for making chicken Marsala is similar to chicken piccata, pan fry the chicken breasts, deglaze the pan with wine and adding the other ingredients to make a pan sauce.

In the past, I have called the cooking technique “saute” but I now understand that saute has more to do with cooking smaller, identically sized ingredients. Think diced carrots or cubed chicken or beef.

You’ll hear many cooks say to “saute a chicken breast” but now I think of it as pan fry a chicken breast because of the size of the breast. You really aren’t going to have the breasts “jump” in the pan.

You may be more familiar with Veal Marsala, another classic Italian dish almost exactly the same as this Chicken Marsala except it is made with veal. I happen to enjoy both, but veal is much more expensive sometimes harder to find. And then there are some who just don’t like eating veal so this is a good option.

How I Found This Recipe

Years ago I was looking to duplicate a recipe for chicken piccata. I enjoyed at a small restaurant when I lived in New York City. I knew it was basically a flour, lemon and butter sauce but I wanted to find a recipe to refresh my memory before jumping into it.

After looking through a bunch of my favorite Italian cookbooks for chicken or veal piccata recipes without success, I finally gave up and found a recipe for “veal” piccata in my New Basics Cookbook.

When I looked in my refrigerator, I realized we didn’t have any lemons and this is not an easy dish to make without a lemon and I didn’t feel like running to the grocery store. Right next to the veal picatta recipe was one for veal Marsala.

I had all the ingredients to make the Marsala version so I adapted it to prepare with chicken breasts.

To learn more about the technique of pan frying, and how it compares to saute and stir fry. One of the key ingredients in this recipe is demi glace, basically a brown stock that is reduced down to a syrupy consistency.

It takes hours to make it at home but lucky for us, there are some good commercial products on the market that are really good. I share them with you below.


Chicken Marsala Recipe

Chicken Marsala is one of my all time favorite recipes. There is something about the sweetness of the Marsala wine that gives this dish a wonderful flavor.

The cooking technique for making chicken Marsala is similar to chicken piccata, pan fry the chicken breasts, deglaze the pan with wine and adding the other ingredients to make a pan sauce.

In the past, I have called the cooking technique “saute” but I now understand that saute has more to do with cooking smaller, identically sized ingredients. Think diced carrots or cubed chicken or beef.

You’ll hear many cooks say to “saute a chicken breast” but now I think of it as pan fry a chicken breast because of the size of the breast. You really aren’t going to have the breasts “jump” in the pan.

You may be more familiar with Veal Marsala, another classic Italian dish almost exactly the same as this Chicken Marsala except it is made with veal. I happen to enjoy both, but veal is much more expensive sometimes harder to find. And then there are some who just don’t like eating veal so this is a good option.

How I Found This Recipe

Years ago I was looking to duplicate a recipe for chicken piccata. I enjoyed at a small restaurant when I lived in New York City. I knew it was basically a flour, lemon and butter sauce but I wanted to find a recipe to refresh my memory before jumping into it.

After looking through a bunch of my favorite Italian cookbooks for chicken or veal piccata recipes without success, I finally gave up and found a recipe for “veal” piccata in my New Basics Cookbook.

When I looked in my refrigerator, I realized we didn’t have any lemons and this is not an easy dish to make without a lemon and I didn’t feel like running to the grocery store. Right next to the veal picatta recipe was one for veal Marsala.

I had all the ingredients to make the Marsala version so I adapted it to prepare with chicken breasts.

To learn more about the technique of pan frying, and how it compares to saute and stir fry. One of the key ingredients in this recipe is demi glace, basically a brown stock that is reduced down to a syrupy consistency.

It takes hours to make it at home but lucky for us, there are some good commercial products on the market that are really good. I share them with you below.


Chicken Marsala Recipe

Chicken Marsala is one of my all time favorite recipes. There is something about the sweetness of the Marsala wine that gives this dish a wonderful flavor.

The cooking technique for making chicken Marsala is similar to chicken piccata, pan fry the chicken breasts, deglaze the pan with wine and adding the other ingredients to make a pan sauce.

In the past, I have called the cooking technique “saute” but I now understand that saute has more to do with cooking smaller, identically sized ingredients. Think diced carrots or cubed chicken or beef.

You’ll hear many cooks say to “saute a chicken breast” but now I think of it as pan fry a chicken breast because of the size of the breast. You really aren’t going to have the breasts “jump” in the pan.

You may be more familiar with Veal Marsala, another classic Italian dish almost exactly the same as this Chicken Marsala except it is made with veal. I happen to enjoy both, but veal is much more expensive sometimes harder to find. And then there are some who just don’t like eating veal so this is a good option.

How I Found This Recipe

Years ago I was looking to duplicate a recipe for chicken piccata. I enjoyed at a small restaurant when I lived in New York City. I knew it was basically a flour, lemon and butter sauce but I wanted to find a recipe to refresh my memory before jumping into it.

After looking through a bunch of my favorite Italian cookbooks for chicken or veal piccata recipes without success, I finally gave up and found a recipe for “veal” piccata in my New Basics Cookbook.

When I looked in my refrigerator, I realized we didn’t have any lemons and this is not an easy dish to make without a lemon and I didn’t feel like running to the grocery store. Right next to the veal picatta recipe was one for veal Marsala.

I had all the ingredients to make the Marsala version so I adapted it to prepare with chicken breasts.

To learn more about the technique of pan frying, and how it compares to saute and stir fry. One of the key ingredients in this recipe is demi glace, basically a brown stock that is reduced down to a syrupy consistency.

It takes hours to make it at home but lucky for us, there are some good commercial products on the market that are really good. I share them with you below.


Chicken Marsala Recipe

Chicken Marsala is one of my all time favorite recipes. There is something about the sweetness of the Marsala wine that gives this dish a wonderful flavor.

The cooking technique for making chicken Marsala is similar to chicken piccata, pan fry the chicken breasts, deglaze the pan with wine and adding the other ingredients to make a pan sauce.

In the past, I have called the cooking technique “saute” but I now understand that saute has more to do with cooking smaller, identically sized ingredients. Think diced carrots or cubed chicken or beef.

You’ll hear many cooks say to “saute a chicken breast” but now I think of it as pan fry a chicken breast because of the size of the breast. You really aren’t going to have the breasts “jump” in the pan.

You may be more familiar with Veal Marsala, another classic Italian dish almost exactly the same as this Chicken Marsala except it is made with veal. I happen to enjoy both, but veal is much more expensive sometimes harder to find. And then there are some who just don’t like eating veal so this is a good option.

How I Found This Recipe

Years ago I was looking to duplicate a recipe for chicken piccata. I enjoyed at a small restaurant when I lived in New York City. I knew it was basically a flour, lemon and butter sauce but I wanted to find a recipe to refresh my memory before jumping into it.

After looking through a bunch of my favorite Italian cookbooks for chicken or veal piccata recipes without success, I finally gave up and found a recipe for “veal” piccata in my New Basics Cookbook.

When I looked in my refrigerator, I realized we didn’t have any lemons and this is not an easy dish to make without a lemon and I didn’t feel like running to the grocery store. Right next to the veal picatta recipe was one for veal Marsala.

I had all the ingredients to make the Marsala version so I adapted it to prepare with chicken breasts.

To learn more about the technique of pan frying, and how it compares to saute and stir fry. One of the key ingredients in this recipe is demi glace, basically a brown stock that is reduced down to a syrupy consistency.

It takes hours to make it at home but lucky for us, there are some good commercial products on the market that are really good. I share them with you below.


Chicken Marsala Recipe

Chicken Marsala is one of my all time favorite recipes. There is something about the sweetness of the Marsala wine that gives this dish a wonderful flavor.

The cooking technique for making chicken Marsala is similar to chicken piccata, pan fry the chicken breasts, deglaze the pan with wine and adding the other ingredients to make a pan sauce.

In the past, I have called the cooking technique “saute” but I now understand that saute has more to do with cooking smaller, identically sized ingredients. Think diced carrots or cubed chicken or beef.

You’ll hear many cooks say to “saute a chicken breast” but now I think of it as pan fry a chicken breast because of the size of the breast. You really aren’t going to have the breasts “jump” in the pan.

You may be more familiar with Veal Marsala, another classic Italian dish almost exactly the same as this Chicken Marsala except it is made with veal. I happen to enjoy both, but veal is much more expensive sometimes harder to find. And then there are some who just don’t like eating veal so this is a good option.

How I Found This Recipe

Years ago I was looking to duplicate a recipe for chicken piccata. I enjoyed at a small restaurant when I lived in New York City. I knew it was basically a flour, lemon and butter sauce but I wanted to find a recipe to refresh my memory before jumping into it.

After looking through a bunch of my favorite Italian cookbooks for chicken or veal piccata recipes without success, I finally gave up and found a recipe for “veal” piccata in my New Basics Cookbook.

When I looked in my refrigerator, I realized we didn’t have any lemons and this is not an easy dish to make without a lemon and I didn’t feel like running to the grocery store. Right next to the veal picatta recipe was one for veal Marsala.

I had all the ingredients to make the Marsala version so I adapted it to prepare with chicken breasts.

To learn more about the technique of pan frying, and how it compares to saute and stir fry. One of the key ingredients in this recipe is demi glace, basically a brown stock that is reduced down to a syrupy consistency.

It takes hours to make it at home but lucky for us, there are some good commercial products on the market that are really good. I share them with you below.


Chicken Marsala Recipe

Chicken Marsala is one of my all time favorite recipes. There is something about the sweetness of the Marsala wine that gives this dish a wonderful flavor.

The cooking technique for making chicken Marsala is similar to chicken piccata, pan fry the chicken breasts, deglaze the pan with wine and adding the other ingredients to make a pan sauce.

In the past, I have called the cooking technique “saute” but I now understand that saute has more to do with cooking smaller, identically sized ingredients. Think diced carrots or cubed chicken or beef.

You’ll hear many cooks say to “saute a chicken breast” but now I think of it as pan fry a chicken breast because of the size of the breast. You really aren’t going to have the breasts “jump” in the pan.

You may be more familiar with Veal Marsala, another classic Italian dish almost exactly the same as this Chicken Marsala except it is made with veal. I happen to enjoy both, but veal is much more expensive sometimes harder to find. And then there are some who just don’t like eating veal so this is a good option.

How I Found This Recipe

Years ago I was looking to duplicate a recipe for chicken piccata. I enjoyed at a small restaurant when I lived in New York City. I knew it was basically a flour, lemon and butter sauce but I wanted to find a recipe to refresh my memory before jumping into it.

After looking through a bunch of my favorite Italian cookbooks for chicken or veal piccata recipes without success, I finally gave up and found a recipe for “veal” piccata in my New Basics Cookbook.

When I looked in my refrigerator, I realized we didn’t have any lemons and this is not an easy dish to make without a lemon and I didn’t feel like running to the grocery store. Right next to the veal picatta recipe was one for veal Marsala.

I had all the ingredients to make the Marsala version so I adapted it to prepare with chicken breasts.

To learn more about the technique of pan frying, and how it compares to saute and stir fry. One of the key ingredients in this recipe is demi glace, basically a brown stock that is reduced down to a syrupy consistency.

It takes hours to make it at home but lucky for us, there are some good commercial products on the market that are really good. I share them with you below.


Chicken Marsala Recipe

Chicken Marsala is one of my all time favorite recipes. There is something about the sweetness of the Marsala wine that gives this dish a wonderful flavor.

The cooking technique for making chicken Marsala is similar to chicken piccata, pan fry the chicken breasts, deglaze the pan with wine and adding the other ingredients to make a pan sauce.

In the past, I have called the cooking technique “saute” but I now understand that saute has more to do with cooking smaller, identically sized ingredients. Think diced carrots or cubed chicken or beef.

You’ll hear many cooks say to “saute a chicken breast” but now I think of it as pan fry a chicken breast because of the size of the breast. You really aren’t going to have the breasts “jump” in the pan.

You may be more familiar with Veal Marsala, another classic Italian dish almost exactly the same as this Chicken Marsala except it is made with veal. I happen to enjoy both, but veal is much more expensive sometimes harder to find. And then there are some who just don’t like eating veal so this is a good option.

How I Found This Recipe

Years ago I was looking to duplicate a recipe for chicken piccata. I enjoyed at a small restaurant when I lived in New York City. I knew it was basically a flour, lemon and butter sauce but I wanted to find a recipe to refresh my memory before jumping into it.

After looking through a bunch of my favorite Italian cookbooks for chicken or veal piccata recipes without success, I finally gave up and found a recipe for “veal” piccata in my New Basics Cookbook.

When I looked in my refrigerator, I realized we didn’t have any lemons and this is not an easy dish to make without a lemon and I didn’t feel like running to the grocery store. Right next to the veal picatta recipe was one for veal Marsala.

I had all the ingredients to make the Marsala version so I adapted it to prepare with chicken breasts.

To learn more about the technique of pan frying, and how it compares to saute and stir fry. One of the key ingredients in this recipe is demi glace, basically a brown stock that is reduced down to a syrupy consistency.

It takes hours to make it at home but lucky for us, there are some good commercial products on the market that are really good. I share them with you below.


Chicken Marsala Recipe

Chicken Marsala is one of my all time favorite recipes. There is something about the sweetness of the Marsala wine that gives this dish a wonderful flavor.

The cooking technique for making chicken Marsala is similar to chicken piccata, pan fry the chicken breasts, deglaze the pan with wine and adding the other ingredients to make a pan sauce.

In the past, I have called the cooking technique “saute” but I now understand that saute has more to do with cooking smaller, identically sized ingredients. Think diced carrots or cubed chicken or beef.

You’ll hear many cooks say to “saute a chicken breast” but now I think of it as pan fry a chicken breast because of the size of the breast. You really aren’t going to have the breasts “jump” in the pan.

You may be more familiar with Veal Marsala, another classic Italian dish almost exactly the same as this Chicken Marsala except it is made with veal. I happen to enjoy both, but veal is much more expensive sometimes harder to find. And then there are some who just don’t like eating veal so this is a good option.

How I Found This Recipe

Years ago I was looking to duplicate a recipe for chicken piccata. I enjoyed at a small restaurant when I lived in New York City. I knew it was basically a flour, lemon and butter sauce but I wanted to find a recipe to refresh my memory before jumping into it.

After looking through a bunch of my favorite Italian cookbooks for chicken or veal piccata recipes without success, I finally gave up and found a recipe for “veal” piccata in my New Basics Cookbook.

When I looked in my refrigerator, I realized we didn’t have any lemons and this is not an easy dish to make without a lemon and I didn’t feel like running to the grocery store. Right next to the veal picatta recipe was one for veal Marsala.

I had all the ingredients to make the Marsala version so I adapted it to prepare with chicken breasts.

To learn more about the technique of pan frying, and how it compares to saute and stir fry. One of the key ingredients in this recipe is demi glace, basically a brown stock that is reduced down to a syrupy consistency.

It takes hours to make it at home but lucky for us, there are some good commercial products on the market that are really good. I share them with you below.