Check out Money Smarts for the full recipe here.
The beauty of making a salad is its versatility. This is great for using leftovers from previous meals, to not let anything go to waste, add flavor and save money. Amy also suggests incorporating more vegetables to invest in your well-being.
Since store-bought salad dressings can be expensive, and boring, Amy shares a few of her favorite homemade salad dressing recipes and ingredients—to add some zest to your salad and help you save money. Different salad ingredients work well with different dressings. Experiment with what you have and see what flavors you enjoy together. She shares her Balsamic Vinaigrette, Citrus Turmeric Tahini, Pomegranate and Honey, Orange Juice and Olive Oil, and Fig Preserve and Apple Cider Vinegar dressing recipes. To take you to new salad making heights. Click here to see the full recipes.
Watch the video to see her create her absolute favorite dressing: Ranch. Grab your herbs, sour cream, mayonnaise, garlic confit, salt and pepper and apple cider vinegar to make your homemade ranch dressing. You can use any combination of herbs you have at home; use what you have and what you like. Amy uses dill, parsley, chives, fresh basil and fresh thyme; and blends them with mayo, sour cream and cracked pepper to make her dressing top notch. And remember these dressings last 1-2 weeks in the fridge! You can reuse them for many meals and save even more.
When you’re creating your salad, open your fridge and use whatever vegetables you have and like. Amy uses leftover protein, like chicken, to add more flavor. Your food doesn’t go to waste when you re-use it and salads make for great to-go meals since they can be easily packaged in containers. Watch #Fed& Frugal to take your salad making skills to the next level!
If making or using garlic confit, make sure to keep it refrigerated after preparing and use within 7 days. (See this USDA article for more)