I no longer purchase store bought salad dressing. Now that I just make my own, I don’t know why I ever bought it from the store to begin with. It’s so simple, and far more healthful. I’m not sure there is a healthy
salad dressing out there. I highly recommend making all your own salad dressings -it’s one of the easiest first steps you can take towards having a real food kitchen and life.
Enter little experiment of mine.…… One day, recently, my son asked me why I don’t buy his favorite dressing from the store anymore. He went on and on about how much he loved poppyseed dressing and how he wants it to dip red peppers in. My mind was scheming the whole while he was chattering. I told him I’d pick him some up the next time I went to the store. My plan was to let him have one bottle of the crapola store bought stuff, and then make homemade dressing and store it in that bottle (at least for awhile, until I knew it was safe to tell him the real deal). I also wanted to see the ingredients and compare them to what I would use to make my own dressing.
Today, I finally got around to making my version of this beloved dressing for my son. I was pretty happy with how it turned out and with how ridiculously easy it was. Now, all that said, I must rant a bit about the lame ingredients in store bought dressing. There really is no reason to buy them, well except for convenience. Cha-ching, that’s how the industry reels us in folks 😉 Okay, so here’s a little blip for ya!!
If all of that information isn’t enough, consider the cost. I don’t know the exact breakdown in price but that dressing was $2.49 a bottle at the store, at home, I am positive it cost less than a dollar. So, why pay big bucks for junk ingredients in store bought dressing, when you could be saving money and eating healthier fresh dressing at home? I rest my case.
- ¼ cup honey
- ¼ cup raw apple cider vinegar
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 2 teaspoons arrowroot (optional)
- ⅓ cup sour cream, or coconut yogurt (for a dairy-free version)
- ⅓ cup olive oil
- 2 teaspoons poppy seeds
- In the bowl of a food processor, or in a blender, puree all the ingredients except for the olive oil and poppy seeds.
- Slowly stream in the olive oil until it is emulsified.
- Stir in the poppy seeds.
- Pour into a container and refrigerate for at least 30 minutes for the flavors to meld together.
- The arrowroot helps thicken and bind the dressing.
- After about a week, the dressing will separate drastically, so be sure to use it up in a week and you may want to shake it well before each use.
I have contributed this post as a part of ‘Real Food Wednesdays‘, go check it out – lots and lots of other real food recipes, thoughts, and ideas! Also, contributed to Make Your Own Monday.
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