You can save a lot of money by making your own salad dressing, especially a vinaigrette, which is quick and easy to make.  A vinaigrette consists of oil and vinegar, usually proportioned at 3:1 (I adjust it based on type of oil, as this ratio doesn’t work well, for instance, with a strong heavy oil like sesame).  I’m guessing that oil acts as a softener, making it easier to chew and swallow the salad.  The vinegar I’m guessing adds a tangy flavor, acts as a preservative, and activates enzymes that break down nutrients.  Seasoning can be added as desired.  An emulsifier — something to bind oil with water — such as mustard can be added.

Anyway, we start with making the sauce used in collard green wraps.

Miso
Onion
Garlic
Olive Oil
Parsley (or anything that makes sauce greenish).

Miso to Onion ratio is 1:1.  Onion to garlic ratio is 5:1.  Enough oil to get ingredients to mix in the blender.  It’s important to place the onion in the blender first, followed by the miso.  Won’t mix if you put something as pasty as miso in blender first.  Oh, quartering the onions will help the blending process.  Add enough parsley to turn sauce into an attractive green color.  (We use kale if we run out of parsley).

Use the sauce in sandwiches, with roasted chicken, veggies…the possibilities are endless.

Don’t wash out the blender, as there’s still a lot of sauce in the container.  Add olive oil, vinegar and fruit juice (we usually use the fruit juices that collect in our bins) to blender.  How  much vinegar and fruit juice depends on your palate.  We tend to use very little vinegar — 1:1 oil to vinegar ratio — as we aim for a heavy, somewhat creamy vinaigrette that’s sweet, savory, and salty instead of tangy.  Mix and that’s our signature kale salad dressing.  If we were working with more delicate greens, like arugula, we’d go with a lighter dressing.  If you’re using this dressing on kale, let it “cook, ” soak through the kale for like 2-24 hours, longer if you like your kale really soft.  There shouldn’t be any trace of bitterness from the kale, and kale should be soft and easy to chew.

That’s it.  More importantly, note how we keep costs down.

Don’t hesitate to ask questions or set up an appointment to see how we make it.