Homemade salad dressing and crouton recipes

Try these DIY salad dressing and crouton recipes to save big on cash and maximize flavour.

All the taste — none of the preservatives! That's what makes this mixture such a delicious bargain.

Makes 500 millilitres (two cups)

• 125 g (1/2 c) dried parsley, crumbled
• 50 g (1/4 c) dried oregano, crumbled
• 50 g (1/4 c) dried basil, crumbled
• 50 g (1/4 c) dried marjoram, crumbled
• 50 g (1/4 c) sugar
• 30 ml (2 tbsp) fennel seed, crushed
• 30 ml (2 tbsp) dry mustard
• 15 ml (1 tbsp) ground black pepper1. In a large, one litre (four cup) jar, combine all the ingredients. Cover the jar and shake until all the herbs are well mixed.
  2. Store the mix in a cool, dry, dark place for up to six weeks.

You can adjust the strength of this eye-opening dressing by increasing or decreasing the amount of herb dressing mix you add.

Makes 500 millilitres (two cups)

• 30 ml (2 tbsp) herb dressing mix
• 375 ml (1 1/2 c) warm water
• 30 ml (2 tbsp) olive oil
• 75 ml (5 tbsp) white or tarragon vinegar
• 2 garlic cloves, crushed1. In a small, nonreactive bowl, whisk together all the ingredients until well blended. Let the dressing stand at room temperature for 30 minutes; whisk vigorously again and use.
  2. Store the dressing in an airtight jar or bottle in the refrigerator for up to one week.

Classic, creamy, dreamy — this mix makes it easy to whip up some ranch dressing on demand, for tossing with salads, dipping with crudités or soothing the fires of Buffalo wings.

Makes about 60 millilitres (six tablespoons)

• 30 ml (2 tbsp) plus 10 ml (2 tsp) dried minced onion
• 15 ml (1 tbsp) dried parsley, crumbled
• 12 ml (2 1/2 tsp) paprika
• 10 ml (2 tsp) sugar
• 10 ml (2 tsp) salt
• 10 ml (2 tsp) pepper
• 7 ml (1 1/2 tsp) garlic powder1. In a small, airtight container, combine all the ingredients. Cover and shake vigorously to blend.
  2. Store in a cool, dry, dark place for up to one year.

To make a lower-fat version of this dressing, substitute fat-free mayonnaise for the regular mayonnaise. Buttermilk is made from skim milk, so it is already low in fat and calories.

If you don't use buttermilk often, buy a box of dry buttermilk powder and simply make as much as you need when you need it. If you'd like a thicker consistency for dipping, stir the Ranch Dressing Mix into 250 millilitres (one cup) sour cream or plain yogurt.

Makes about 500 millilitres (two cups)

• 1 packet ranch dressing mix
• 250 ml (1 c) mayonnaise
• 250 ml (1 c) buttermilkIn a small, nonreactive bowl, whisk together all the ingredients until the dressing has a smooth, creamy consistency.

A wonderful way to use up stale bread, croutons are so easy to prepare it makes no sense to spend extra money to buy them.

• Cut bread slices into one centimetre (1/2 inch) cubes.
• In a large skillet over moderate heat, heat extra-virgin olive oil.
• Add the bread cubes and sauté, stirring constantly, until the cubes are well coated, golden in colour and crisp.
• Transfer the cubes to paper towels and let drain.
• Add to salads or float on soups.
• Store in airtight containers.
• To add more flavour to your croutons, sauté garlic slices or sprigs of herbs or even chili peppers in the olive oil.
• Remove and discard the flavourings before adding the bread cubes to the flavoured oil.

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