Salad Sauce (D.I.Y)

I'm not really sure what the difference is between "dressing" and a "sauce", despite google providing what seems like an over-analytical answer, (supposedly Dressing is a sub-sector of Sauce) but I do know that I like how "Salad Sauce" sounds compared than the classic "Salad Dressing". I'm a sucker for alliteration, sue me.

Regardless of titles and technicalities, I recently started making my own "Salad Sauce" because apparently anything you buy in a store thats ready to use is terrible for you.

Don't you hate it when you find out shit like that. Ya think you're doing a great job, eating healthy, buying "better" (more expensive) brands, then BOOM!!! The shit you thought was healthier, turns out to be just SLIGHTLY better than the shit you been using. What a world.

ANYWAYS!! Thanks to my hypochondria and desire to look like a chiseled almond, I continue to remove joy from my life by making things more complicated, but in all honesty better for me in the long run...and despite my attitude I actually do love this recipe so I thought I'd get on here to bitch and complain for a bit and pay it forward.

INGREDIENTS:

• (1/2) Cup of Olive Oil (Extra Virgin if thats your kink)

• (1/4) Cup Apple Cider Vinegar (or Balsamic Vinegar)

  • Honestly I use 1/4 of both

• (2) Teaspoons of Dijon Mustard

  • check your labels, most brands ain't the best

• (1) Tablespoon of Minced Garlic

• (1) Teaspoon of Sea Salt (or more If desired)

• (1/2) Teaspoon of Ground Pepper (same, more if ya want)

This is apparently supposed to be good for 12 Servings (2 Tablespoons = 1 Serving) but I've yet to make it last that long. I guess I'm drowning my salads...but who the fuck wants a dry salad. I'm sure I'll switch to measuring out my servings eventually so be better than me and just go with the recommended dose.

As for storage, I mix all this in a mason jar and keep it in the fridge for daily use. It can be a challenge free handing the pours, so I'm planning to convert to a spouted container...eventually.

*Regardless the container BE WARNED, the dressing can solidify when chilled so be sure to let sit or take our prior to need if ever needed quick.*

In the meantime, I'll enjoy feeling good about myself for switching over to this healthier option and the idea that someone somewhere out there might be reading this and will make the switch as well.

Ultimately, make it your own. Experiment with ingredients, measurements, or look up a DIY version of your favorite Salad Sauce if Vinaigrette isn't your jam.

It's your journey, make it what you will.