Vinaigrette isn’t complex to make, and I made sure this one had ingredients you have in your fridge or cupboard already. I didn’t want to use rice vinegar or maple syrup in this one; I wanted to make sure that anyone can make this recipe by simply going to their fridge.
Simple & Delicious Homemade Herb Vinaigrette Recipe
Everyone must have a basic Homemade Herb Vinaigrette Recipe in their recipe card box. The only ingredient you might not have is a Dijon mustard, but you know what? substitute in regular mustard and give it a whirl. It’s ok. The point is, I want you to make a homemade vinaigrette instead of reaching for the bottled dressings that have ingredients on the label that I can’t even pronounce most days.
Karlynn’s Blending Tip
If you can, use a hand blender to mix this vinaigrette as much as you can, but if you can’t, it’s ok. You can put it in a mason jar with a lid and shake it all up before you use it!
How To Make Basic Vinaigrette
Making a basic vinaigrette is so easy it’s just three steps!
- Combine all ingredients in a jar and shake to mix, or use an immersion hand blender to incorporate them completely.
- Store in the refrigerator for up to a week.
- Play with the herbs you use, changing them to those you prefer!
Here are some of my favorite salads that I enjoy.
My Tex Mex Corn and Chickpea Salad. You don’t even feel like you are eating healthy!
My Copycat Earl’s Sante Fe Salad. This salad is a treat!
How about Strawberry, Kiwi and Lime salad? This salad is a fruit explosion of deliciousness!
Happy salad eating everyone! Salad does not have to be boring or make you feel like you’re turning into a rabbit, just change up your dressings!
Love you more than chocolate,
Karlynn
More Great Sauces and Dressings
How To Make A Basic Herb Vinagrette
Ingredients
- 1/3 cup olive oil
- 2-3 tablespoons white vinegar depends on how acidic you like it add to taste
- 1 teaspoon white sugar
- 1/2 teaspoon dried oregano or basil crushed
- 1 teaspoon Dijon-style mustard
- 1 clove garlic minced
- 1/8 teaspoon black pepper
- 1/8 teaspoon salt
Instructions
- Combine all ingredients in a jar and shake to mix, or use an immersion hand blender to incorporate them completely.
- Store in the refrigerator for up to a week.
- Play with the herbs you use, changing them to those you prefer!
Nutrition
Don’t forget to PIN THIS RECIPE to your SALAD RECIPES board and remember to FOLLOW ME ON PINTEREST!
Pamela says
Not sure the calories are good… seems like a lot of cals per portion!
Mary P Hoffman says
Sounds like a terrific dressing!
Pam Mansveld says
Good timing for this post as we head into eating more salad after all the holiday noshing! \U0001f609
The Kitchen Magpie says
Balance, it’s all about balance!
Mark Wicklund says
you went from cocktails to this?…you should still be in the pool..sorry
Barb Overton says
Shared.
Pat Long says
Thank you for a simple recipe.