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!

Vinaigrette Salad Dressing

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
  • In a medium bowl, add vinegar, salt, mustard, honey and garlic and let sit for 5 minutes.
  • Whisk ingredients until blended.
  • Slowly add the oil in a stream while whisking until an emulsion forms – color of vinaigrette will change to a golden yellow.
  • Taste and adjust seasoning including the oil and vinegar.
  • 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.