Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

67 Merchants Row
Rutland, VT, 05701
United States

(802) 417-1528

Rutland Area Farm and Food Link (RAFFL) promotes local food knowledge, production and market opportunities for farmers and community members throughout our region.

RAFFL Updates

News, cooking tips, recipes, and more from the Rutland Area Farm and Food Link.

(Homemade) Dressing: Why do it?


Homemade Salad DressingHomemade salad dressing is one of the the (surprise) easiest, most rewarding things an Everyday Chef can do.  Here are three compelling reasons to try out making your own salad dressing. 1.  It's less expensive than buying dressing. Whereas a bottle of salad dressing may last a couple of weeks, the oil and vinegar you purchase for your homemade dressing will last for at least a couple of months.  While you may spend two or three times as much up front, the ingredients you purchase for your homemade dressing can last up to ten times as long!

2.  It tastes better than pre-made dressing. Your homemade dressing will be made of the ingredients you love, so it will taste fabulous.  Love sesame oil?  It's a wonderful ingredient in asian-inspired dressings.  Love balsamic vinegar?  There are dozens of options for this versatile vinegar.  Honey is your favorite sweetener?  Honey-lemon vinaigrette is a beautifully balanced dressing.

3.  It's better for you than pre-made dressing. Many store-bought dressing are watered down (literally) to keep costs low and then use excess sodium to replenish taste.  That's why many of these dressings contain an oddly high percentage of your recommended daily sodium intake.  In order to replenish texture, these store-bought dressings usually employ carrageenan, and other thickeners that are not necessarily good for you.

Check back soon for the next post in the (Homemade) Dressing series, (Homemade) Dressing:  How?