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 |
  • 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
  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.