Store salad dressings can be full of things you can’t pronounce, mostly soybean oil, or full of hidden sugars. And arguments about whether or not those things matter aside, its so easy to make your own and customize it to the flavors of your meal, there really is not reason not to make your own!

This isn’t going to be a recipe per say, but more guidelines to help you start finding your own perfect version (flavors, proportions, etc.), though I will tell you what I make on a weekly basis.

The base:

Oil - I typically use grapeseed oil because it doesn’t get weird in the fridge like olive oil, but if I am just making enough for one salad, I might use olive oil. You can use any oil that sounds good to use. Sometimes walnut oil is just the thing or lemon-infused olive oil will be perfect with the main meal. Its all up to you!
Acid - You can use a vinegar or a citrus dressing (check out my favorite citrus tool here). Again whatever works. I tend to use a combo of lemon juice, balsamic, and red wine vinegars. I like a sour kick to things, but you might like something more subtle.
Salt & Pepper - Classics. I use Trader Joes’s garlic salt, but the old standards will do too.
Dijon - The classic French vinegarette would start with just a dollop of Dijon mustard. I tend to instead use a whole grain variation.

Other things you can add:

Herbs - This is a great place for customization. Sometimes I use cilantro (and lime juice) or basil or some Herbs de Provence. Think about what goes with your meal and have fun!
Honey - I love a version with a bit of honey and apple cider vinegar in the summer.
Jams - Another way to sweeten up your vinegarette. Adding a spoonful of raspberry jam, orange marmalade, or get more adventurous with blackberry or blueberry, can make a nice, bright flavor.
Shallots - I LOVE shallots. They are the perfect solution to my aversion to strong onion/garlic flavors. They overwhelm my tastebuds. But shallots are delicate while bringing something to the table and I am here for it. Finely diced, they are the perfect addition.

To assemble:

You can go old school and put a dab of dijon in the bottom of a bowl, add a splash of your acid, some salt and pepper, and then your oil. Maybe add in some of those finely diced shallots and quickly whisk with a fork. Add your lettuce and gently toss. Et voila!
You can apply the same concept to any variation to make a batch for one salad
Once a week, I make a jar of what has become my standard version in an old Bonne Maman jam jar:
- 1 finely diced shallot
- 1/4 cup red wine vinegar
- 1/2 tablespoon honey
- TJ’s Garlic Salt & Pepper
- 1/8 cup balsamic vinegar
- 1 tablespoon Whole Grain Dijon
- Fill the rest with grapeseed oil

Did I miss a great customization? Let me know below!