Salad Dressings!

I love salads and playing with dressing creations so here are a few of my favorites I've made compliments of my newfound loves from Half Moon Bay, California - infused vinegars and oils from Olive Crush in downtown HMB. They're a local place I go to every time we visit family in Half Moon Bay and the variety of their oils and vinegars is AMAZING and they're so goooooddd! I picked up 6 bottles of different flavors a few visits ago and already have my list going for our trip down. I definitely recommend checking them out! If anyone is interested in trying out fun flavors or olive oil and balsamics, check out www.olivecrush.com 

Basic vinaigrette:

1/2 cup good olive oil (I used Olive Crush's Garlic Olive Oil)
1/4 cup vinegar (apple cider vinegar is probably best)

2 Tbsp Dijon mustard 
Juice from 1/2 a lemon
3 gloves garlic, minced

A pinch of salt and a few pinches of black pepper. 

Combine in a mason jar and shake well. Shake well before each use. Best if made a day ahead of when you want to use it or when it's at least had time to chill in the fridge for a bit. Store in fridge and let sit out for a bit before use because it will solidify in the fridge.

Garlic vinaigrette: 

1/2 cup good olive oil (I used Olive Crush's Garlic Olive Oil)
1/4 - 1/3 cup vinegar (I used Olive Crush's Oregano White Balsamic Vinegar but apple cider vinegar would be my best recommendation if you don't have what I used!)

2 Tbsp Dijon mustard 
1-2 Tbsp sugar
3 gloves garlic, minced
A few pinches of black pepper

Combine in a mason jar and shake well. Shake well before each use. Best if made a day ahead of when you want to use it or when it's at least had time to chill in the fridge for a bit. Store in fridge and let sit out for a bit before use because it will solidify in the fridge.

Sesame Ginger Dressing (great on a Chinese Chicken Salad!) 

1/3 cup olive oil

1/3 cup rice vinegar

1/4 cup low sodium soy sauce

1/4 cup sesame oil

1/4 Tbsp white sugar

3 cloves garlic, minced

1 tsp fresh (or frozen) ginger, grated

Combine in a mason jar and shake well. Shake well before each use. Best if made a day ahead of when you want to use it or when it's at least had time to chill in the fridge for a bit. Store in fridge and let sit out for a bit before use because it will solidify in the fridge.