Master Vinaigrette Dressing

Aug 01, 2012
Nicole Arnold

Olive oil with balsamic vinegar and rosemaryOnce I discovered how delicious and easy it is to make my own salad dressings, I stopped purchasing salad dressing from the grocery store. Here is the Master Vinaigrette recipe that I use. I have also included my favorite variations.

  • 3 parts Oil
  • 1 part vinegar
  • 1 teaspoon mustard
  • salt and pepper to taste

Honey Mustard Vinaigrette

I love service this dressing over chopped Romain hearts with avocados and cucumbers. Simply Divine. It is also an absolutely delicious over roasted root veggies.

  • 3 parts olive oil
  • 1 part apple cider vinegar
  • 1 tablespoon stone ground mustard
  • 1 tablespoon honey
  • generous amounts of pepper
  • salt to taste
  • generous amounts of dill is also an excellent addition to this dressing

Tarragon and Shallot

This dressing is perfect over fresh spinach with berries, and if you really want to do it up – serve the salad with warm brie cheese and spiced pecans

  • 3 parts olive oil
  • 1 red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 shallots finely chopped
  • 1 tablespoon fresh tarragon
  • salt and pepper to taste

Mediterranean Dressing

This is a great accompaniment to a salad made of Romain Hearts, English cucumbers, cherry tomatoes, and feta cheese.

  • 3 parts olive oil
  • 1 part balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 1/2 teaspoons dried Italian spices


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