You only need three ingredients to make the perfect salad dressing

Salad is a quintessential summer dish, and everyone has their unique way of enjoying it. While some prefer a straightforward garden salad to complement a main course, others transform it

into a meal in its own right by incorporating fats, proteins, and carbohydrates—think chicken Caesar and salad Niçoise. Most people agree that a drizzle of dressing elevates the dish, but

the British Heart Foundation notes that many store-bought options contain a surprising amount of salt and sugar. Rather than relying on "reduced fat" and "light"

alternatives, it's often best to make your own salad dressing. Diabetes UK notes: "This way, you can control what ingredients are added as well as keeping a close eye on

quantities." A simple mixture of just three pantry staples could be the answer to your salad conundrums when faced with forgoing shop-bought formulas. Shared by Simply Recipes, this

creamy salad dressing requires only three ingredients and can be prepared from scratch in a mere five minutes. Its versatility shines, pairing well with an array of plain salads,

particularly those featuring chicken, and works wonderfully on cabbage for homemade coleslaw. Rachel Knecht of Simply Recipes reveals that she makes the sweetened dressing recipe "on

repeat" to drizzle over her favourite salad, which combines grilled chicken, white rice, cold iceberg lettuce, and shaved carrots, reports the Express. The core recipe is

straightforward: combine rice vinegar, sugar, and mayonnaise. Rachel notes, "Sometimes, you'll find sesame oil or poppy seeds added. I add salt, but again, you could skip it if you

want to." CREAMY SALAD DRESSING RECIPE * 1/4 cup rice vinegar * Two tablespoons of sugar * 1/4 cup full-fat mayonnaise * 1/4 teaspoon kosher salt (optional) * One teaspoon sesame oil

(optional) * 1/2 teaspoon poppy seeds (optional) Rachel's formula yields around half a cup of dressing, sufficient to coat one head of iceberg lettuce (approximately four servings). She

recommends using full-fat mayonnaise to prevent curdling when combined with vinegar. Light mayonnaise is generally considered healthier than full-fat mayonnaise because it has significantly

fewer calories and less fat, including saturated fat. However, light mayonnaise may contain added sugars or starches to compensate for the reduced fat content, and it often has a higher

sodium content. Sticking to full-fat mayo ensures the dressing remains smooth and can be refrigerated for up to two days without separating or hardening. METHOD To prepare the dressing,

begin by whisking rice vinegar, sugar, and salt in a small bowl or measuring jug with a spout until dissolved. Once the sugar and salt have fully dissolved, blend in the mayonnaise until

creamy. At this stage, if desired, incorporate sesame oil and poppy seeds as well. Season generously with pepper to your liking. Drizzle the dressing over a bowl of fresh salad leaves and

toss thoroughly to coat.