Homemade Cooler Vinaigrette
Salad dressings off the shelves can have hidden sugars and preservatives that you’re unaware of unless you spend some time reading the labels. To forgo that wasted time, you can make your own in no time and pop it in your cooler for your next camp trip. This is a vinaigrette that has no dairy and keeps well over a long trip. It has a tangy base and is an excellent use of your summer herb garden bounty. Experimenting with herbs is half the fun in making this, but below is what I hand on hand if you like to stick to a formulated recipe.
3/4 c extra virgin olive oil
1/4 c apple cider vinegar, I use Bragg
2 tbsp mustard, I use Trader Joe’s Garlic Aioli
2 tbsp fresh oregano, chopped
2 tbsp fresh parsley, chopped
1 tsp thyme, chopped
1/2 tsp red chilli flakes
1 shallot, finely minced
1 garlic clove crushed (I use a zester)
1/2 tsp fresh ground pepper
1/2 tsp salt
Mix all of the ingredients into a processor and pulse until evenly blended. I used an old salad dressing bottle I rinsed out to reuse, but a Tupperware will work just fine as well. As long as it’s sealed properly, you can get a couple weeks out of this in your cooler. This also makes an excellent marinade for chicken, pork and veggies.