Sweet and Tangy Salad Dressing

Jon and I eat this salad dressing all the time. We particularly like to have it on our salad when the other food that we’re eating is spicy because the contrast is nice. But, it is really good alongside any food. We normally keep it simple and eat baby greens with dried cranberries and toasted walnuts. It is also yummy in a salad with some citrus elements. My mom and dad eat it tossed with broccoli and cauliflower, olives and red onions.

This recipe is so versatile and easy. There is no fancy whisking needed here and you don’t need to haul out your blender either.

Proportions:

4 T. sugar (modify according to your taste)
4 T. natural rice vinegar
1/2 t. salt
1/2 t. pepper
8 T. neutral oil (canola, safflower)

Put the sugar, vinegar, salt and pepper in a jar. Close the jar and shake it up. Add the oil and shake some more. Taste and adjust the salt and pepper and sugar amounts to your liking.

This is crazy simple and good, y’all.

I hope that you had a great Tuesday!