Written by Nikki of art and lemons.

I admit it. For years, I stocked pre-made salad vinaigrette in my pantry. It wasn’t that I didn’t know how to whisk together a basic vinaigrette made with olive oil, vinegar, salt, and pepper, rather I was too busy to do so on a given day.

Or so I said. Looking back, it wasn’t true. But those were the college years, when I consumed bowls of ramen noodles with flimsy tofu thrown for lunch and often dinner and maybe, a salad to accompany it. Bottled dressing, of course.

I no longer think twice about making vinaigrette (which really only takes 5 minutes). Salads taste brighter without a list of semi-identifiable ingredients. The price tag is better too. You also know the ingredients are and where they come from unlike the pre-made varieties sold on supermarket shelves by the armfuls. No strange dies or gums here.