Homemade Salad Dressing — Two Ways, One Easy Habit

Add all ingredients to a jar or small bowl and blend until smooth and lightly emulsified. Taste and adjust — a little more honey if you like it mellow, a splash more vinegar if you like it bright.

Here’s the part we love most: Make the full batch, then split it in half.

• Keep one half classic with Dijon mustard

• Turn the other half into a fresh, fruit-forward dressing by blending in raspberries

It’s cost-effective, helps eliminate taste fatigue, and keeps meals feeling interesting without extra work.

This simple approach is especially easy for seniors, practical for singles, and perfect for anyone cooking for one. No waste. No boredom. Just flexibility.

Homemade dressing also means fewer store-bought bottles and fewer last-minute trips — small savings that add up over time.

And one more cozy idea we love: This recipe makes a thoughtful Christmas card tuck-in. Print it, fold it, and include it with a handwritten note. It’s a small, personal gift that feels useful, warm, and intentional.

Sometimes the best recipes aren’t about what’s fancy — they’re about what fits.

Homemade Everyday Vinaigrette

(When homemade counts)

This is the kind of recipe you make once—and then never buy bottled dressing again. It’s quick, flexible, and turns even a simple bowl of greens into something intentional.

Makes

About ¾ cup

What You’ll Need

• ½ cup olive oil

• 3 tablespoons red wine vinegar (or white balsamic)

• 1 teaspoon Dijon mustard

• 1–2 teaspoons honey or maple syrup (to taste)

• 1 small clove garlic, finely minced (optional)

• Pinch of salt

• Fresh cracked black pepper

How to Make It

1. Add all ingredients to a jar or small bowl.

2. Blend until smooth and lightly emulsified.

3. Taste and adjust—more honey if you like it mellow, more vinegar if you like it bright.

4. Store covered in the refrigerator for up to one week. Shake or blend again before using.

How We Use It

• Everyday salads

• Drizzled over roasted vegetables

• Tossed with pasta salad

• As a quick marinade for chicken or vegetables

Cozy Home & Heart Note

This is one of those quiet upgrades that doesn’t feel dramatic—but adds up. Fewer store-bought bottles, fewer last-minute trips, and more meals that feel finished.

Homemade doesn’t have to mean complicated. Sometimes it just means taking one extra step.

How to Do the Raspberry Swap (Correctly)

Raspberry Vinaigrette Variation

(No mustard needed)

Ingredients

• ½ cup olive oil

• ¼ cup fresh or frozen raspberries

• 3 tablespoons red wine vinegar or white balsamic

• 1–2 tablespoons honey or maple syrup

• Pinch of salt

• Fresh cracked black pepper (optional)

How to Make It

1. Add all ingredients to a jar or bowl.

2. Blend until smooth and lightly emulsified.

3. Taste and adjust sweetness or acidity.

4. Store in the fridge up to 5 days. Blend again before using.