When it’s time for salad, there is a clear winner for the dressing – homemade vinaigrette.  It’s fast, easy and provides huge flavors that the store bought stuff just doesn’t compare to.  We usually have some sort of salad for dinner at least 4 times a week and my youngest loves them for lunch which is why I had to figure out how to make it myself.  Low cost with high rewards is what I was looking for and when I came up with this recipe, it was a good day in the kitchen!  I make a double batch of dressing at the beginning of the week and keep it in a mason jar in the fridge till needed. It’s not only perfect on a green salad but also great on pasta, drizzled on fish or on sauteed veggies.  So, just stock up on a few great vinegars buy some olive oil, a whisk and a mason jar…you won’t be sorry!

Print
Vinaigrette Salad Dressing
Prep Time
5 mins
 

When it’s time for salad, there is a clear winner for the dressing – homemade vinaigrette.

Course: Extras, Salad
Cuisine: American
Servings: 4
Author: Donya | asouthernsoul.com
Ingredients
  • 1/4 cup good vinegar - I use Champagne but sherry or balsamic is fine
  • 2/3 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • 1/2 clove garlic - finely minced or 2 teaspoons minced shallots
  • 2 teaspoons honey
  • 3/4 cup extra-virgin olive oil
  • 1/4 teaspoon fresh ground pepper
Instructions
  1. In a medium bowl, add vinegar, salt, mustard, honey and garlic and let sit for 5 minutes.
  2. Whisk ingredients until blended.
  3. Slowly add the oil in a stream while whisking until an emulsion forms - color of vinaigrette will change to a golden yellow.
  4. Taste and adjust seasoning including the oil and vinegar.
Recipe Notes

Can be kept in the refrigerator for a few days - always bring to room temperature before using.

 

My Tip~this dressing can be made by this method - whisking, which provides a very smooth emulsion. You can also add the ingredients into a jar and shake to blend the flavors. This will give you a dressing that is not as smooth but still very, very good.