by Beverly Aycock

Created on: April 05, 2007   Last Updated: August 15, 2010

I love eating a salad of mixed greens and other delicious vegetables, but one thing I really don't like is store brought dressing. I have been making my own dressings for years. Here are some recipes for dressing I make at home.

Balsamic Vinaigrette
3/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard

1 large clove of garlic
salt and pepper to taste

Combine both the balsamic and red wine vinegar with mustard and garlic in a blender or food processor. While the machine is running slowly stream in the extra virgin olive oil through the top opening. Season with salt and pepper. Be sure to shake well before using if you prepare it before hand. Refrigerate any left overs in a covered container for up to a week.

Italian Dressing
1 cup extra virgin olive oil
1/4 cup white vinegar
1 finely minced garlic clove
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon Italian seasoning
2 to 4 teaspoons granulated sugar
salt and pepper to taste

Simply combine all the ingredients in a container, close the lid and shake well. I do not refrigerate this one, but it can be refrigerated for up to 5 to 7 days in a covered container.

Caesar Dressing
4 cloves of garlic
3 whole eggs
1 ounce of cubed Parmesan cheese
1 cup extra virgin olive oil
1 cup canola oil
1 tablespoon Dijon mustard
6 teaspoons white wine vinegar
3 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper

Combine garlic, Parmesan cheese, and pepper into food processor. Process for about 1 minute and add all remaining ingredients except for the oils. Process for about 30 more seconds and then slowly stream in the oils as processing. This dressing is best if used within 48 hours, store leftovers in refrigerator in a sealed container.

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