Everybody needs a good basic salad dressing. This is ours--balsamic vinegar tastes the best, but you can substitute cider vinegar for salads needing a lighter-colored dressing (see note). The dark brown of the balsamic can make fruit look yukky.
1/8 tsp. onion powder
1/4 tsp. salt
1/8 tsp. black pepper
3/4 tsp. mustard
2 Tbsp. balsamic vinegar
1/4 cup olive oil
In a jar, stir the seasonings together with the mustard. Stir in the vinegar.
Add the olive oil, screw on the lid, and shake well.
Makes enough for one large salad (6 servings). Store at room temperature, or allow time to warm up the solidified chilled olive oil.
Note: for a lighter-colored dressing, substitute apple cider vinegar and add 1 Tbsp. honey.
Italian - use red wine vinegar and add 1/4 tsp. garlic powder
French - make Italian version and add 1/4 cup tomato juice
Pear - use cider vinegar and add 1/2 lg. pear, mashed
Orange - use cider vinegar and add 1/4 cup chopped mandarin orange segments
Pineapple - use cider vinegar and add 1 Tbsp. crushed pineapple
Apple - use cider vinegar and add 1/2 cup apple sauce