KyLynn HullKyLynn Hull is a freelance writer who dabbles in many things including writing, urban farming and raising backyard chickens. She writes regularly for garden and food blog, Green City Garden Girl - Bound by the Seasons. 

I think of myself as a fairly low-key gal. I'm not uptight about much, and I tend to go with the flow with most things. However, I have been known to be an outspoken advocate about a handful of things—and homemade salad dressing is one of them.

Ah, salad. Such a versatile dish. The options are endless and the ingredients can vary. In my opinion, one of the most important things going on a salad is the dressing. Hands down. You hear it all the time, how a dressing can make or break your salad in the calorie and fat content world. But I don't care about that. (Well, maybe I do a little; I do have to set SOME limits to keep this figure of mine—cough, cough, wink, wink.) What I care about is flavor, fresh ingredients and my favorite of all—the word homemade. If you were to open my refrigerator, you won't find a store-bought dressing. I am a snob, an aficionado of salad dressings—a salad-dressing extraordinaire. And I'm not afraid to show it—or flaunt it.

I honestly don't remember a time growing up when we ate salad dressing out of a bottle. Maybe I suppressed the memory because of my dislike for it. I can't say for sure. But I do have fond memories of having my grandma's renowned Blue Cheese dressing and a "house" dressing my parents used in their restaurant with a base of sour cream and garlic. As I grew older and my palette became more sophisticated, I started messing around with my own homemade dressings: vinaigrettes, flavorful ranches and Caesar dressings.

There are many reasons I became a snob. First and foremost, store-bought dressings don't taste good. Subtle is key and here's a brief list on why I don't think store dressings cut the cake:



• Too much vinegar
• Too much sugar
• Too much oil
• Too many ingredients I can't pronounce



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