Wartime Oil & Vinegar Dressing
A basic Oil & Vinegar dressing that can be used as is or made into 4 more variations of dressings just by adding one ingredient for each of the other variations. What I love about this dressing is not only the flavor or that it only makes 3/4 of a cup at a time making it fresh for every salad, but that it only takes a few minutes to put together.
This recipe came from a book called Grandma’s Wartime Kitchen by Joanne Lamb Hayes. In it, Joanne wrote that in 1942 Wesson Oil helped the wartime wives by sharing a “Quick Change” recipe that offered a basic dressing recipe plus add-ins to use for different types of salads, this is a similar recipe to that one. Add pickle relish for a green salad, honey for a fruit salad, horseradish for mixed salads and tomato juice for seafood salads.
Ingredients
In a container with a leakproof lid add the
vinegar, mustard, salt, sugar and pepper.
Cover and shake to combine.
Add the oil.
Shake well then serve.
Wartime Oil & Vinegar Dressing
http://www.InDianesKitchen.com
Ingredients
- 1/4 cup apple cider or wine vinegar
- 1/2 tsp dry mustard
- 1/2 tsp salt (or to taste)
- 1/2 tsp granulated sugar
- 1/8 tsp ground white pepper
- 1/2 cup vegetable oil
Directions
- In a small leakproof container with a lid combine vinegar, mustard, salt, sugar and pepper.
- Cover and shake to combine.
- Add the oil, cover and shake to combine then serve.
VARIATIONS: Add 3 Tbsp. of any of the following:
- Pickle relish for green salad.
- Honey for fruit salad.
- Horseradish for mixed greens.
- Tomato juice for seafood.
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Categories: Salad/Dressings
I love homemade dressings. I just noticed you have several different salad dressing recipes. I’m gonna have to give this one a try and check out all the other salad dressing recipes
My favorite is the French dressing recipe in the files, however, I have a French dressing to try from this same book that I will post and then decide. Thanks Nicki!
I have a French dressing recipe that my husband loves. I will have to check yours out and give it a try. Your salad dressing posts have inspired me to post some of dressing recipes on my other blog – Homemaking Hacker. I am aspiring to have recipe posts and food pics as nice as yours. You do such a good job.
Followed your new site…love it! Thank you for being so kind Nicki!
❤️Thanks Diane.
You’re welcome
A great base for personalizing the dressing for the occasion. I do this with balsamic vinegar and avocado oil, putting in whatever herbs suit me at the moment. With a plethora of Penzey’s spices to choose from, we have some interesting combinations.
A current fave (from yesterday!) was the above, using Sandwich Sprinkle, Trinidad, and Greek, on a mixture of tomato, avocado, chicken cubes, orange bell pepper, artichoke hearts, and fresh mozzarella cubes – served over Romaine leaves, and sprinkled with pistachio nuts – with Triscuits to accompany for crunch.
HEAVENLY!
Virtual hugs,
Judie
WOW! What a fabulous combination Judilyn! Dressings are so simple to make yet people buy the expensive processed junk from the store. My husband loves the homemade dressings. Me….I don’t eat enough veggies but I am trying to change…lol
I’m with you on that, Diane.
The shop bought stuff is full of all sorts of additives and preservatives and so on. At least this way you know exactly what is in there and it tastes a whole lot better as well.
This brought to mind my family’s way of pinching pennies by making homemade mayonnaise with left over homemade sweet pickle juice. Company or Ice Circle pickles… Bread and Butter pickles would be a nice flavour too with the added mustard seed flavouring in the brine.
Oh yes! So many great ways to change it up! Thanks Sue!
Love me some oil and vinegar. Just enough flavor and not overpowering. A perfect balance.
My husband is the same way. He really enjoys this one, with nothing extra added.
I think a little lemon juice would be the kicker. 🦵🏽
Right you could even substitute the vinegar with the lemon juice.
How clever 🙂 thank you, dear Diane !
You’re very welcome!
LOVE THIS!!! And I have this cookbook!! I totally forgot about it…🧡
No way! How ironic and I will be posting more from it too. I love old time recipes like this book has.
Me too! I have my great grams entire cookbook collection. It’s really fun to page through some of them. Because you can see how cooking has changed and yet how it’s stayed the same.
Plus, some of those old recipes are better than the stuff we’re getting today.
They definitely can be better! The thing I notice the most is how they have downsized the products we buy today like boxed products, soups etc. compared to back then. It is usually only an ounce but I’m sure it changes the recipe.
Agreed. What also gets me is the minimalist recipes. And tips on how to leftovers and how to “remake” them or add to them to create a different meal
How cool that it’s so versatile!
The simple recipes are usually the best. Thanks Kristen!
You try everything Diane – I know you said your husband loves various salad dressings.
He is a salad junkie! Hahaha He actually brought me this recipe book from the library because he knows I like different types of recipes and he gets to enjoy them!
He’s a smart guy doing that and is also reaping from your cooking lessons as well.
You are so kind Linda! Thank you!
A dressing that can be used for many types of meals with just a simple addition is a great idea. Thanks for sharing the recipe and the idea, Diane.
You’re welcome Linda. Sometimes simple is best!
Nice! You never have to be without salad dressing. I do a similar thing with balsamic dressing too.
We love balsamic dressing too! 😋 Thank you!
Worth Diane! 👌
Thanks!
Nice idea 👍
Thank you!
I like the versatility of this recipe. Thanks!
Fascinating isn’t it!
There are just about endless permutations and you cannot go far wrong. I was just thinking that you mention using tomato juice for the seafood version and I reckon clamato juice would go well instead although I have not tried it, I only had the idea about a minute ago so thanks for prompting it!
I see you use a two to one ratio of oil to vinegar whereas I was always told that three to one is the classic proportions but I suppose it is all a matter of taste.
Oh yes this can be adapted anyway you want. You could even replace the vinegar with lemon juice. This is just the basic dressing
I like the creamy yellow color of this dressing. Looks tasty!
I’m loving all these wartime recipes you are posting.
Thanks they are unique!
Interesting how simple & easy it is to change up!
It sure is. The recipes they made years ago are amazing!
Love it as homemade salad dressings are so much better than store bought.
They sure are and so cheap to make too.
That is so true!