There are two kinds of salad dressings we use on a regular basis since we eat salad throughout the year no matter what season. We eat salads for lunch and dinner and prefer to make our own dressing. For most green salads, we prefer a classic vinaigrette and for a change we like a ranch dressing. Have you ever read the ingredients in store bought salad dressings? You can’t even pronounce some of the ingredients and they’re loaded with salt, sugar and unhealthy ingredients. It makes no sense to make a healthy salad and then drown it with an unhealthy dressing. Here are the recipes for our classic vinaigrette and ranch dressings.

Classic Vinaigrette 

4 tablespoons of Braggs apple cider vinegar (you can use red wine vinegar if you prefer)
4 teaspoons of dijon mustard
3/4 teaspoon sea salt
pepper to taste
2/3 cup of extra virgin olive oil

Instructions:
Whisk the vinegar, mustard, salt and pepper in a deep bowl. Slowly whisk in the olive oil until it’s emulsified.  Store in a glass jar. This dressing keeps in the refrigerator for about 2 weeks.

Ranch Dressing

1/3 cup low-fat buttermilk
1/3 cup reduced-fat sour cream
1 tablespoon cider vinegar
1 small garlic clove, pressed or very finely chopped
1 tablespoon minced chives or scallions
Coarse salt and ground pepper

Instructions:
Mix all ingredients in a bowl and season with salt and pepper. We keep this in the refrigerator for about 1 week.