Vinaigrette
This simple Vinaigrette is a must-have! Make a batch to drizzle on salads, veggies, or use as a quick sauce for fish or chicken. Homemade dressing never tasted better!
Servings: 6 servings (2 tablespoons per salad/serving)
Cost: $4.12
Equipment
- Wide-mouth Mason Jars or a small bowl and whisk
Ingredients
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar see note 1
- 1 tablespoon Dijon-style mustard
- 1 tablespoon honey
- 1 teaspoon Italian seasoning
- Salt and pepper
- Optional add-ins see note 2
Instructions
- In a wide-mouth jar, combine all dressing ingredients. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Shake briskly to emulsify. Ensure honey isn’t sticking to the bottom; whisk it in if needed. No jar? Whisk briskly in a bowl instead!
- Taste and adjust dressing to your preference. Add more honey for sweetness, vinegar for tang, oil if too acidic, or salt to enhance flavors. Serve immediately or store in fridge. Shake well before using.
Notes
Note 1: Swap out the vinegar for different flavors: use balsamic vinegar for a balsamic vinaigrette, white wine or white balsamic for a mellower, sweeter dressing, or apple cider vinegar for a subtle apple flavor, perfect for Apple Salad. For a lemon vinaigrette, add fresh lemon juice or try my favorite Lemon Vinaigrette recipe.
Note 2: Choose one or two optional add-ins; I usually use garlic: one tablespoon finely minced shallot, one teaspoon minced garlic, or one to two tablespoons fresh minced herbs.
Storage: When stored airtight in the fridge, this dressing will stay good for about a week. Leftover dressing may separate or solidify due to the olive oil. Let it stand at room temperature 15–20 minutes, then shake vigorously to re-combine. It will be ready to use again!
Nutrition
Serving: 1serving | Calories: 165kcal | Carbohydrates: 0.2g | Fat: 18.7g | Sodium: 65.7mg | Fiber: 0.1g