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Versatile Dressing

Shop-bought salad dressings can be high in hidden sugar, salt and fat. Therefore, homemade is best, as you can control what and how much of it you put in a dressing. This dressing is great over a salad, but don’t pour the dressing over the salad, rather serve at the table so everyone can add their own. Or use it to marinate or roast meat and chicken with. Vegetables can also be prepared with the dressing. See tips below this page.



3 tbsp (45 ml) olive and canola oil
2 tbsp (30 ml) balsamic or red wine vinegar
1 tbsp (15 ml) lemon juice
2 tsp (10 ml) chopped rosemary or thyme
1 tsp (5 ml) mild mustard
¼ tsp (1,2 ml) salt
black pepper to taste


1. Mix all the ingredients together and season with black pepper.
2. Store in a clean, airtight container in the fridge and use as above. Keep for up to 2 weeks.

Serve about 1 tbsp (15 ml) per portion.


1. Use this dressing to cook chicken breasts on the bone. Remove skin and fat from the chicken and pan-fry on both sides until golden. Pour some of the dressing over, reduce the heat, cover with a lid and simmer for 20 minutes or until cooked through.
2. Use the dressing as a marinade for fish portions, pork or lamb chops, excess fat removed. Braai or cook as in Tip 1.
3. Salad ingredients, like cucumber, green beans, tomatoes and even broccoli will be delicious with this dressing. Or serve over lightly cooked green veggies.
4. Roast veggies in the dressing. Coat butternut or baby marrows in the dressing and roast at 180 ˚C.


Energy 297 kj

Protein 0,1 g

Fat 7 g

Carbohydrates 2,2 g

Salt 0,2 g