Home-made dressings are so much better than even the best store bought ones.
All of the following vinaigrettes have about the same proportions: 1 part vinegar to 3-4 parts oil.
For a batch, I usually use 1/4 cup vinegar to 3/4 cup oil.
For a good sized personal salad, half a tablespoon of vinegar and 1-1/2 to 2 tablespoons oil is good.
They all get salt, pepper, and maybe a pinch of sugar or honey if you like them a little more sweet. Just whisk together in a bowl and you’re done.
I like to use regular olive oil (not extra virgin) for most, unless you want a more distinctly Italian taste. You can substitute canola for olive in most of these. The key is to use a good quality vinegar, especially red and white vinegar. The taste of good vinegar really makes all the difference.
Every Day Wine Vinaigrette
¼ c. high quality red or white wine vinegar
¾ c. olive oil
sea salt
My every day go-to salad is this vinaigrette with:
spring mix,
chopped green onions,
toasted pumpkin seeds (pepitas)
and chopped avocado (if you have managed to catch one in the rare state of being ripe, but not too ripe.)
Tarragon Vinaigrette (Mom’s)
¼ c. cider vinegar
¾ c. Extra Virgin olive oil
1 tsp. fresh chopped garlic
½ tsp. oregano
¼ tsp. tarragon
sea salt
fresh ground pepper
pinch of sugar
Shallot Sherry Vinaigrette
¼ c. sherry vinegar
¾ c. olive oil (or ¼ c. walnut oil and ½ c. olive oil)
1 Tbsp finely chopped shallots
sea salt
fresh ground pepper
pinch of sugar or honey
Salad Recipes: Summer Veggie Salad
Dijon Vinaigrette
¼ c. red wine vinegar
¾ c. olive oil
1 tsp Dijon mustard
1 Tbsp finely chopped shallots (optional)
sea salt
fresh ground pepper
Salad Recipes: Nicoise Salad
Balsamic Vinaigrette
¼ c. balsamic vinegar
¾ c. Extra Virgin olive oil
fresh garlic or garlic powder
pinch of basil and oregano
sea salt
fresh ground pepper
pinch of sugar
Lemon Peanut Vinaigrette
¼ c. lemon juice (can use half white wine vinegar)
¾ c. olive oil with 1 tbsp peanut butter whisked in
sea salt
fresh ground pepper
pinch of sugar or honey
Salad Recipes: Lemon Peanut Spinach Salad
Greek Vinaigrette
1 Tbsp. fresh squeezed lemon juice
3 Tbsp. red wine vinegar
¾ c. Extra Virgin olive oil
½ tsp. oregano (fresh is great if you have some)
fresh minced garlic (or garlic powder if you don’t like strong garlic flavor)
sea salt
fresh ground pepper
pinch of sugar
Salad Recipes: Greek Salad
Blue Cheese Vinaigrette
¼ c. balsamic vinegar
¾ c. olive oil
¼ tsp. garlic powder
½ tsp. oregano
sea salt
fresh ground pepper
crumbled blue cheese
Combine all the ingredients except the crumbled blue cheese, which you can add when you prepare your salad. I like this on old-fashioned iceberg lettuce with slivered red onions.
Lemon Chive Vinaigrette
¼ c. fresh lemon juice (substitute a little white wine vinegar if you need more vinegar taste)
½ tsp. lemon zest (optional)
¾ c. canola/olive oil
1 tsp. Dijon mustard
2 Tbsp. finely chopped chives.
sea salt
fresh ground pepper
pinch of sugar or honey
Pesto Vinaigrette
¼ c. balsamic
¾ c. olive oil/canola
1. Tbsp. pesto sauce
sea salt
fresh ground pepper
Salad Recipes: Pesto Apple Salad
Asian Vinaigrette
¼ c. rice wine vinegar
1 Tbsp. soy sauce
¾ c. peanut oil or sesame oil (I usually use canola oil with a tsp of peanut butter or tahini mixed in)
1 or 2 scallions, sliced thin
1 tsp. honey
sesame seeds, toasted and crushed (optional)
1 Tbsp. white miso (optional)
Carrot Ginger (Japanese Steak House) Vinaigrette
1 cup vegetable oil
½ cup rice vinegar
¼ cup soy sauce
1 tbsp. sugar
1½ tsp. finely grated ginger
2 medium carrots peeled and roughly chopped
½ medium yellow onion roughly chopped
Puree in blender.
Personal Prep Chef 