My issue is a container for homemade vinaigrette (which is the only salad dressing I eat.)
I’ve tried all these glass containers made for vinaigrette - they all have plastic lids that fail or break. I’ve used many small mason jars, but pouring-dispensing from them is a guaranteed mess, every time.
WHY IS THIS SO HARD
For the Mason jars - can you just pour however much you need into the mixing bowl before you add your salad ingredients and then wipe the lip of the jar before replacing the top and ring? I’ve had luck with that. Then I just toss and serve.
I’m more likely just to measure oil, vinegar, and mustard in a bowl on my scale for each salad (usually 15 g oil, 8 g vinegar and 5 g mustard, s+p to taste for every 2 servings. This scales well too). Then I don’t have to deal with leftover dressing.
I am dressing a salad for one person so “pouring” from a jar is a no.
Got it. Can you spoon it out then? Otherwise, I’d just make dressing each time, scaling down the measurements above to half of each. Mix. Toss in the bowl. Eat.
Freshest is best, too!
I almost always dress my salads with a splash of vinegar and a splash of oil, and a shake of seasoning or a sprinkle of herbs. I don’t keep dressing unless it’s reserve dressing at the bottom of the bowl I’ll use for a future salad
Oops - wrong thread. Moved to SOTD thread.
How about https://www.unisonhome.com/bottlit-dressing-bottle-5oz.html
Glass and silicone.
https://www.amazon.com/dp/B0BLHJSPHW?psc=1&ref=ppx_yo2ov_dt_b_product_details
I have two of these and they are handy for portioning, dressings, marinades and the grill. I was expecting them to be gimmicky or hard to clean but turned out neither is true.
Last weekend I ate two delicious variations on this at an Italian restaurant.
The first was mixed baby lettuce leaves dressed with Meyer lemon juice and olive oil, topped with pistachios and shavings of Toscano.
The second was (blanched?) snap peas dressed the same way, with thinly shaved red onions, mint, and parmesan.
Going to try to recreate one or both this week at home — so simple, but so much more than the sum of their parts.
Oxo usually works for me (eg this or this). But if you prefer the mason jar approach, there are spout lid inserts.
I mostly do what @Phoenikia said for simple dressings – pour over a little of each thing and mix in the bowl.
Or what @Amandarama said if I’m making more than a single serving – shake together in a small glass jar and use a spoon for as much as I need.
(I also used to save honey and agave bottles with a squirty spout for pouring over, but gave most of them away filled with shrubs and syrups when I was on a roll making those.)
Thank you, this is interesting !
Do they work if there are solids in the liquid (like little thyme leaves or bits of garlic ?)
That oxo link might be the ticket - thank you!
sometimes progress is not better.
thrift stores - pick up a all glass model with a ground glass stopper.
you just have to remember to hold the stopper when shaking . . .
I use the empty bottles from red wine vinegar or olive oils. I make it in my Magic Bullet, then transfer into the bottle. Ez Pz and no crappy plastic top to break.
No, and this must be a common question because the big pkg. disclaimer is to use liquids only. Tonight I used it on the grill for shrimp instead of say a can of Pam spray. I have avocado oil in the bottle. The nozzle allows you to dispense lightly or heavy from the trigger handle.
Let us know if you find something that works
@MunchkinRedux’s link for Russian salad reminded me how much I love the Vinegret salad at a Russian restaurant in town, but I’ve never made it.
In fact I put back a bag of beets the other day at the store because I couldn’t think how they’d fit into my menu for the next few days 
The ingredients of the one I like are beets, potato, carrot, sauerkraut, peas, and onions with a light vinegar and oil dressing. (Many recipes seem to have dill pickles, which I dislike.)
Have to get some beets!
I am planning for some more whole grains this week, and making a fresh batch of farro ( actually emmer) today!
Anyone else using grains in their salad this weekend? Is toasting worth the extra prep time?
This, from Bluebird Grains Farms seems helpful
“… whole grain Farro can seem “chewier” and it is, in fact, a plump chewy berry when cooked. Don’t expect it to be like the texture of rice. For people who prefer a softer texture, we recommend soaking our grain overnight then cook it for 40-50 minutes and drain excess water. Having excess water is key for the longer cooking time. The benefit of this is that it does keep its chewy flavor over time so you can cook some on Monday and use it throughout the week.”
