Have a little left in the mayo jar? It’s the perfect time to shake up a salad dressing.
You’re making dinner, and then you get to the last step…the salad. Finally, the salad is all assembled and it’s time to get some ingredients out to make that dressing (and more mess). But, wait! You don’t need to! That’s because you have your dressings all ready in the fridge.
I’m always so relieved when that final step is already done.
The best time to make a creamy dressing is when there’s ¼ of the mayo left in the jar. That’s about 1 cup, and you can make a nice batch that’ll last a few days (it’ll last longer but you’ll most likely use it up by then). Plus, it’s way neater to make the dressing because the mayo’s already in the jar…just add the other ingredients and shake! And then you also already have the container to store it in too.
You can adapt any creamy dressing to fit in the mayo jar (just multiply until the amount of mayo is 1 cup). I always use light mayo and that’s what was used for all these recipes.
- ¼ jar mayonnaise (1 cup)
- ¼ cup water
- ¼ cup vinegar
- 1 heaping teaspoon Dijon mustard
- 2 teaspoons salt
- 2 teaspoons sugar or 2 packets Splenda
- 3 large garlic cloves, crushed
- Add all ingredients to the mayo jar and shake.
- ¼ jar mayonnaise (1 cup)
- 3 tablespoons balsamic vinegar
- Juice of 1 lemon
- 3 tablespoons water
- 1 heaping teaspoon Dijon mustard
- 2 teaspoons or 2 packets Splenda
- ½ teaspoon salt
- Add all ingredients to the mayo jar and shake.
- ¼ jar mayonnaise (1 cup)
- 1 entire pack frozen basil cubes
- 5 tablespoons lemon juice or vinegar
- 5 garlic cloves, crushed
- 1 teaspoon salt
- 3 tablespoons water
- Add all ingredients to the mayo jar and shake.
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