Simple Vinaigrette Dressing Recipes

BASIC VINAIGRETTE DRESSING WITH 8 VARIATIONS

Bottled salad dressing can be convenient but its expensive and often full of salt, sugar, and chemical additives. Making your own is simple and allows you to customize the seasonings to suit whatever meal you are preparing. The amounts given make about 1/4 cup and can be expanded infinitely for larger salads. It can be made several days ahead and kept in the fridge. Sorry about the slightly odd way of putting the ingredients for the creamy dressing variations. The recipe editor is picky about what it will accept.

Provided by 3KillerBs

Categories Salad Dressings

Time 15m

Yield 1/4 cup

Number Of Ingredients 34

Basic Vinaigrette Dressing With 8 Variations image

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.

Ingredients

3 tablespoons oil (I prefer extra-virgin olive oil)
2 tablespoons vinegar (white, cider, wine, ..., not balsamic)
salt
black pepper (I prefer fresh-ground)
basic vinaigrette (use EVOO and red wine vinegar)
1/2 teaspoon minced garlic
1/2 teaspoon italian seasoning
1 pinch crushed red pepper flakes (optional)
basic vinaigrette (use canola or corn oil and cider vinegar)
1 tablespoon crumbled bacon
1/2 tablespoon finely minced onion
1 pinch celery seed (optional)
1/4 teaspoon prepared mustard (optional)
1 -3 teaspoon brown sugar or 1 -3 teaspoon another sweetener, to taste
italian vinaigrette
1 teaspoon prepared mustard (I recommend Dijon or spicy brown)
1 -3 teaspoon honey (optional) or 1 -3 teaspoon another sweetener, to taste (optional)
basic vinaigrette
2 -3 tablespoons sour cream or 2 -3 tablespoons plain yogurt
basic creamy vinaigrette dressing
1 tablespoon grated parmesan cheese
1/8 teaspoon fresh ground black pepper (to taste)
basic creamy vinaigrette dressing
1 garlic clove, put through press
fresh ground black pepper
1 pinch italian seasoning (optional)
3 tablespoons olive oil (I prefer extra-virgin)
3 tablespoons lemon juice
1/2 teaspoon oregano
1/2 teaspoon minced garlic
3 tablespoons oil (I prefer extra-virgin olive oil)
1 tablespoon balsamic vinegar
1/2 teaspoon minced garlic
1 pinch italian seasoning (optional)

BASIC VINAIGRETTE

Try basic vinaigrette on mixed greens, steamed or boiled vegetables, such as greens beans, asparagus, broccoli, or potatoes.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 5m

Yield Makes 1 cup

Number Of Ingredients 6

Basic Vinaigrette image

Steps:

In a small bowl, whisk together vinegar, mustard, salt, pepper, and a pinch of sugar.
Slowly add oil, whisking until emulsified, or shake the ingredients in a jar, or whirl them in a blender.

Ingredients

1/4 cup white-wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon pepper
Pinch of sugar
3/4 cup extra-virgin olive oil

BASIC VINAIGRETTE

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 4

Basic Vinaigrette image

Steps:

Whisk the vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper in a large bowl until combined. Slowly drizzle in the oil in a steady stream, whisking constantly, until the dressing is emulsified and smooth. (If you're using a vinegar high in acid, you might need to add a little more oil to taste.) Refrigerate any leftovers.

Ingredients

1/4 cup vinegar
1 tablespoon Dijon mustard
Kosher salt and freshly ground pepper
3/4 cup extra-virgin olive oil (or 1/2 cup olive oil and 1/4 cup vegetable oil)

MARTHA'S FAVORITE VINAIGRETTE

This easy vinaigrette is made with a handful of pantry-friendly ingredients and comes together with just a few shakes of a mason jar! The possibilities using this versatile dressing go way beyond the salad bowl; it's also great for drizzling over dishes like rice pilaf, steamed green beans, and even mains like baked chicken or fish.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 5m

Yield Makes 1 cup

Number Of Ingredients 6

Martha's Favorite Vinaigrette image

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.)

Ingredients

1/4 cup white wine or rice wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
Pinch of granulated sugar
3/4 cup extra-virgin olive oil

VINAIGRETTE

This is simple to make and delicious, especially if you like garlic.

Provided by Karen Castle

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 5m

Yield 8

Number Of Ingredients 5

Vinaigrette image

Steps:

In a jar with a tight fitting lid, combine vinegar, oil, garlic, sugar, and salt. Shake well.

Nutrition Facts : Calories 130.4 calories, Carbohydrate 2.2 g, Fat 13.8 g, SaturatedFat 1.8 g, Sodium 581.4 mg, Sugar 1 g

Ingredients

½ cup red wine vinegar
½ cup vegetable oil
1 clove crushed garlic
2 teaspoons white sugar
2 teaspoons salt

CLASSIC VINAIGRETTE

This classic dressing is easy to make at home, and stores in the jar for up to a week

Provided by Good Food team

Categories Buffet, Condiment, Dinner, Lunch, Side dish, Snack, Supper

Time 5m

Yield Easily doubled

Number Of Ingredients 3

Classic vinaigrette image

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.

Nutrition Facts : Calories 102 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Sodium 0.29 milligram of sodium

Ingredients

2 tsp Dijon mustard
2 tbsp red wine vinegar
6 tbsp light olive oil

BASIC VINAIGRETTE

A basic vinaigrette deserves a permanent spot in every cook's repertoire. Ready in minutes and fine to keep in the fridge for weeks, it can totally change a salad. And it's highly adaptable. Add garlic or tarragon in place of the mustard, or infuse it with other herbs. For a creamy dressing, replace the oil with buttermilk, crème fraîche or mayonnaise. Some chefs even use vegetable purées or nut milks in place of the oil.

Provided by Julia Moskin

Categories easy, quick, salads and dressings

Time 5m

Yield 1/3 cup, enough for a salad serving 4 to 6 people

Number Of Ingredients 5

Basic Vinaigrette image

Steps:

Pour vinegar into a shallow bowl. Whisk in salt.
Gradually whisk in olive oil. Adding it slowly will help the dressing emulsify. Whisk in the mustard, if using.
Add a few grinds of black pepper and taste. Add more of whatever you think it needs, a bit at a time. (Too tart? Add oil. Too bland? Add salt and vinegar.)

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 8 grams, Carbohydrate 0 grams, Fat 9 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 1 gram, Sodium 33 milligrams, Sugar 0 grams

Ingredients

2 tablespoons wine vinegar
1/4 teaspoon salt
1/4 cup olive oil
1 teaspoon mustard (optional)
Black pepper

SIMPLE VINAIGRETTE

We followed the standard 3-to-1 oil-to-vinegar ratio for this super simple vinaigrette. For variety, add your favorite dried or chopped fresh herbs. Make a batch at the beginning of the week, and toss a few tablespoons with fresh greens for a quick weeknight salad. But remember that vinaigrette isn't just for salad: You can also use it as a quick sauce for fish or grilled chicken.

Provided by Food Network Kitchen

Categories condiment

Time 5m

Yield 1 cup

Number Of Ingredients 5

Simple Vinaigrette image

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.

Ingredients

1/4 cup white, red or aged sherry vinegar
2 to 3 teaspoons Dijon mustard
1 small clove garlic, minced
Kosher salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

CLASSIC VINAIGRETTE SALAD DRESSING

This recipe comes from Chatelaine Food Express Quickies 2. It takes almost no time to make and is delicious on green salads, pasta and potato salad. Having a choice of lemon juice or 1 of 2 differents vinegars adds versatility. I prefer using sel de mer which is also called sea salt but table salt is just fine to use.

Provided by Dreamer in Ontario

Categories Salad Dressings

Time 5m

Yield 3/4 cup

Number Of Ingredients 5

Classic Vinaigrette Salad Dressing image

Steps:

Whisk all ingredients together.
Toss with greens, pasta or potato salad.

Nutrition Facts : Calories 1292.3, Fat 144.4, SaturatedFat 19.9, Sodium 854.5, Carbohydrate 4.9, Fiber 0.6, Sugar 1.6, Protein 0.6

Ingredients

1/2 cup olive oil
3 -4 tablespoons white wine vinegar or 3 -4 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt or 1/4 teaspoon sel de mer sea salt
1/4 teaspoon fresh ground black pepper

HOW TO MAKE VINAIGRETTE SALAD DRESSING

Homemade vinaigrette is so much better than store-bought - and EASY! This recipe yields enough to lightly dress a salad for four. Read the entire post for tons of variations and ideas!

Provided by Kare for Kitchen Treaty

Categories Salad

Time 2m

Number Of Ingredients 12

How to Make Vinaigrette Salad Dressing image

Steps:

Add all of the ingredients to a small mason jar, screw on the lid, and shake until blended. You can also whisk the ingredients together in a bowl or whirr them together in a blender.
Taste and adjust seasonings if desired. Add to salad, toss, and serve.
Keep leftover dressing in a sealed jar in the refrigerator for 2 - 3 days.

Nutrition Facts : ServingSize 2 tablespoons (1/2 recipe), Calories 189 kcal, Sugar 1 g, Sodium 29 mg, Fat 21 g, SaturatedFat 3 g, Carbohydrate 1 g, Protein 1 g

Ingredients

3 tablespoons extra virgin olive oil ((or a more neutral-flavored oil like grapeseed, canola, or vegetable))
1 tablespoon white wine vinegar ((or balsamic, apple cider vinegar, rice, sherry, or other wine vinegar))
Pinch kosher salt
A turn of freshly ground black pepper
1-2 tablespoons fresh chopped herbs
A finely minced garlic clove
2 teaspoons finely minced or grated ginger
2 teaspoons finely chopped shallots, scallions, or onion
2 tablespoons finely grated or crumbled Parmesan ((Pecorino Romano, Gorgonzola, or feta are delicious too))
Pinch of crushed red pepper flakes (or 1 tablespoon horseradish or 1/4 teaspoon Sriracha)
1 teaspoon Dijon mustard
1/2 - 1 teaspoon sugar or honey

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Simple Vinaigrette Dressing Recipes

BASIC VINAIGRETTE DRESSING WITH 8 VARIATIONS

BASIC VINAIGRETTE

Try basic vinaigrette on mixed greens, steamed or boiled vegetables, such as greens beans, asparagus, broccoli, or potatoes.

BASIC VINAIGRETTE

MARTHA'S FAVORITE VINAIGRETTE

VINAIGRETTE

This is simple to make and delicious, especially if you like garlic.

CLASSIC VINAIGRETTE

This classic dressing is easy to make at home, and stores in the jar for up to a week

BASIC VINAIGRETTE

SIMPLE VINAIGRETTE

CLASSIC VINAIGRETTE SALAD DRESSING

HOW TO MAKE VINAIGRETTE SALAD DRESSING

Homemade vinaigrette is so much better than store-bought - and EASY! This recipe yields enough to lightly dress a salad for four. Read the entire post for tons of variations and ideas!

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