Whenever I make salad dressing, I always whisk/mix all but the oil, making sure all the salt and sugar are dissolved so I can taste and adjust the seasoning better. Oil tends to coat your buds, and it's harder to detect the level of seasoning.Also, for those who don't cook with kosher salt, kosher salt is not a 1 for 1 sub with table salt, which is a little more salty and bitter. If a recipe uses kosher salt, I would start off with about 80% of the recommended amount if subbing with table salt and then adjust from there.

Summer salad

Is better than it looks... i like it with feta/ spinach salads

#raspberry #berry #jam

The combination of sweet and sour flavors makes this a perfect dressing to accompany any tender leafy vegetable.

Since 1984 when I first went to France I have loved this staple of French cooking, but I am only now in 2017 making it myself!

Great on almost any meat.

A family favorite on everything from salads to seafood to Italian butter. This is a simple sauce that has a long shelf life and adds an unexpected kick of sweet, sour and sassy

Low carb

I started growing raspberries and blackberries last year. This is the first jam I've ever made and I am addicted to its deliciousness.The fragrance and flavor is great if you use granulated sugar. I usually use lemon juice. I used citric acid once because I read in a book that it really brings out the savory flavor of the fruit, but I couldn't really tell any difference. (Apparently you can substitute lemon juice for kiwi or fig) You should use a pot that can withstand acidity, such as an enameled or stainless steel pot (thought enameled is best). This is quite sweet and sour, so if you want a sweeter jam, taste it in Step 4 and adjust the amount of sugar. Recipe by Genpokin

This is healthy!