Best Salad Vinaigrette Recipes

Steps:

• In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

Steps:

• Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days.

Steps:

• Shake all ingredients for your chosen variation together in a tightly-lidded container OR whisk together in a small bowl.
• Let stand 10 minutes to rehydrate dried herbs and blend flavors.
• Shake again then dress salad as desired.
• Note -- I recommend the lemon dressing on spinach.
• Note -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong greens such as escarole, curly endive, and dandelion greens.
• Note -- The sweeter version of the mustard dressing is great for a vinegar coleslaw if you discover that you have accidentally gotten one of those occasional cabbages that are a touch on the bitter side.
• Note -- feel free to play with other seasonings, more complex blends, flavored oils, and flavored vinegars. Once you've learned the technique you can customize your salad dressing to suit just about any meal.

Steps:

• Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
• Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.

Steps:

• Place all ingredients in a jar with a tight-fitting lid. Secure lid and shake vigorously until thickened. Refrigerate up to 3 days (shake vigorously before each use.)

Steps:

• In a salad bowl, toss the greens, tomato, cucumber and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle dressing over salad just before serving.

Steps:

• Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right. Vinaigrette will keep for a week.

Steps:

• Combine all the ingredients in a jam jar, make sure the lid is on tightly, and shake the living daylights out of it.
• Leave it to sit for at least half an hour before serving to allow the garlic to infuse.

Steps:

• For the corn, brush it with olive oil or spray it with cooking spray and char it on the grill, or if you have a gas stove, you can do it right on the burner. Just put it on and rotate until the corn begins to brown and char a little. This adds another layer of flavor to the dish - but you can skip it if you like and the salad will still be delicious!
• Once the corn is cool, cut it off the cob and place it in a bowl. Add the red onion, red bell peppers, avocados and jalapeno. Sprinkle on the Nature's Season and toss to mix well.
• Next, if you are making the dressing, mix the olive oil, apple cider vinegar, sugar, mustard, and lime juice well. You can either whisk it in a bowl or whiz it up in your blender. Alternatively - if you don't want to make the dressing you can just use 1/3 cup of Girard's Champagne Vinaigrette or Brianna's Classic French Vinaigretee.
• Pour the dressing over the salad in the bowl and mix well to coat. Let the salad sit in the fridge for 30-60 mins to chill and let the flavors blend. Right before serving crumble up the Cojita cheese and sprinkle it on top of the salad and serve!