Salad Dressing

Grandma copied this recipe for "Chef's Salad Dressing" down as she was listening to the radio. It caught my eye because, with the addition of tomato sauce, it's a little different than the olive oil and vinegar dressing I most commonly make. (I've been making homemade salad dressing for quite a while now because I can use heart-healthy oil and eliminate the added sugar and excessive salt.)

I wanted to stick close to the recipe the first time, but I couldn't resist adding a bit of dried basil because it goes with the seasonings called for here. I used olive oil because that's what we always use for salads. I cut the salt in half and used ground mustard rather than mustard seeds - that's what I had on hand.

1/3 cup tomato sauce

1/3 cup olive oil

1/4 cup vinegar

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon dried oregano

1/4 teaspoon dried basil

1/2 teaspoon dry ground mustard

1/4 teaspoon soy sauce

Add all ingredients to a jar, cover, and shake well. Pour over salad greens and toss gently.

This was enough dressing for about four meals. I thought it was fine as is, but when I make it again, I'm going to add some finely chopped fresh garlic. Fresh rosemary would be another great addition. I imagine swapping lemon juice for the vinegar would turn out well too.