How to Make Vinaigrette Salad Dressing
Homemade vinaigrette is so much better than store-bought - and EASY! This recipe yields enough to lightly dress a salad for four. Read the entire post for tons of variations and ideas!
Ingredients
- 3 tablespoons extra virgin olive oil (or a more neutral-flavored oil like grapeseed, canola, or vegetable)
- 1 tablespoon white wine vinegar (or balsamic, apple cider vinegar, rice, sherry, or other wine vinegar)
- Pinch kosher salt
- A turn of freshly ground black pepper
Optional add-ins (read entire post for even more ideas!):
- 1-2 tablespoons fresh chopped herbs (think dill, basil, parsley, cilantro, mint, or thyme. Dried herbs work, too, just use 1-2 teaspoons instead.)
- A finely minced garlic clove
- 2 teaspoons finely minced or grated ginger
- 2 teaspoons finely chopped shallots, scallions, or onion
- 2 tablespoons finely grated or crumbled Parmesan (Pecorino Romano, Gorgonzola, or feta are delicious too)
- Pinch of crushed red pepper flakes or 1 tablespoon horseradish or 1/4 teaspoon Sriracha
- 1 teaspoon Dijon mustard
- 1/2 - 1 teaspoon sugar or honey
Instructions
- Add all of the ingredients to a small mason jar, screw on the lid, and shake until blended. You can also whisk the ingredients together in a bowl or whirr them together in a blender.
- Taste and adjust seasonings if desired. Add to salad, toss, and serve.
- Keep leftover dressing in a sealed jar in the refrigerator for 2 - 3 days.
Nutrition Facts
Serving: 2tablespoons (1/2 recipe), Calories: 189kcal, Carbohydrates: 1g, Protein: 1g, Fat: 21g, Saturated Fat: 3g, Sodium: 29mg, Sugar: 1g, Iron: 1mg