This is new to me… only in the past year have I made my own salad dressings. Growing up, we ate ranch and thousand island… from the bottle. And it’s funny how, you do what you know to do. And what I knew to do… was just buy salad dressing at the store. In a bottle. With all the other salad dressings.
Last year I read Shauna Niequist’s book Bread and Wine and in that, she talks about her homemade salad dressing. How easy it is, how loved it is and how she just keeps it in a jar on the counter near all of her other cooking essentials. Putting it on salads, veggies, chicken… it turned into a go-to for their family.
So I began with that recipe. I made hers and realized how simple it is to make your own salad dressing. And how good it is! And how I legit already had all the ingredients!
At 41, I started making my own salad dressing. Again, never too late, never too old… to start a new tradition.
I’ve worked on a few different versions of our favorite over the past year. Last week I served the one we’ve landed on loving the most to about 100 guests at a Tate Farms hosted dinner for the Rockwall Education Foundation. Evan made a big pot of chili with Tate Farms grass-fed, grass-finished beef, a big pot of beans… and I made vegetarian chili (for our veggie friends), corn bread and a big fall salad… covered in Tate Farms Honey Mustard Balsamic, which included our own Tate Farms honey as one of the main ingredients.
Y’all. I had to send one of our friends to the house to get more dressing. Thankfully I had made two extra bottles for us to use. The dressing was GONE. I mean… I think I could have served it in cups and the guests would have been just fine. I had one guy say, “I’ve never come back for seconds on salad… but I’ll take seconds please. With lots of dressing.”
Things like this… making your own dressing… are simple ways to elevate your guests experience (I’ll talk about this more this week). It shows your heart, your effort and it also gives them something to talk about!
So I want to share it with you. A simple salad dressing that is sure to please anyone.
Tate Farms Honey Mustard Balsamic
3 Tbsp olive oil
1 1/2 Tbsp pure unfiltered honey, we used Tate Farms honey
1 Tbsp honey Dijon mustard
1 Tbsp balsamic vinegar
salt & pepper
- In a small glass jar, combine dressing ingredients.
- Shake well.
- Drizzle on whatever you want!
- Dressing will stay good for up to 2 weeks refrigerated or at room temp.
I hope you’ll try it! And I hope you’ll love it!
Happy Sunday friends!