Learn how to make a basic vinaigrette recipe. It is easier than you think and healthier too! Homemade vinaigrette doesn’t have any preservatives. Enjoy!
Today, I brought to you an easy homemade vinaigrette dressing for summer salads. Finally, the long and sunny days have arrived! Who doesn’t like to enjoy every free moment outside eating a delicious salad bowl, especially with some grilled meat? I do. For this reason, I always have this dressing in my fridge to save time in the kitchen and enjoy more of the fresh air outside 😉
When it comes to flavor, homemade salad dressings taste much better than store-bought dressings. You also should make your vinaigrette dressing to avoid the high sodium and preservatives that come in the bottled options in stores.
Speaking of the vinaigrette recipe… Some people don’t like to incorporate garlic into their dressings because they think it tastes too strong. If you finely mince the garlic, the very small pieces will easily spread throughout your dressing. Then the taste won’t be as strong!
I also like to use whole-wheat dijon mustard. I, personally, love the texture of it, but you can use the traditional one too since it won’t affect the flavor of the dressing. One last thing, because this vinaigrette dressing can easily separate, you must shake or whisk it before serving.
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This vinaigrette goes so well with salads like my Quinoa Salad with Roasted Asparagus, Salmon Chopped Salad Recipe, Spring Quinoa Salad Recipe, and Easy and Quick Quinoa Salad. It even goes with my Quick Easy Bean Salad!
You can store your homemade vinaigrette in a mason jar (or any other covered container) in the fridge for over 3 days. Any longer than that, your vinaigrette can go bad since it doesn’t have any preservatives.
I hope I inspired you to create your own vinaigrette in your kitchen today and use it in any of my favourite salads in my 50 Healthy Salad Recipes list!
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How to make basic vinaigrette
- 1 teaspoon clove garlic
- 1 teaspoon whole grain dijon mustard
- 2 tablespoons lemon juice or white-wine vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- Finely mince a clove of garlic.
- Place in a salad dressing jar with the whole grain dijon mustard.
- Pour the lemon juice into the mixture with kosher salt and black pepper.
- Whisk to combine all the ingredients.
- Slowly pour extra-virgin olive oil, whisking as you go to mix.
- Taste to check the seasoning and it is done.
- Enjoy it on your favorite salad!
- For a little sweetness, you can add a splash of maple syrup.
- Instead of whisking, you can add everything to a mason jar, tighten the lid, and shake to combine. Then use the same jar to store the vinaigrette.
- Freshly minced garlic adds a ton of flavour. Do not swap for garlic powder.
- To store: Store vinaigrette for up to a week in an airtight container in the fridge.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Bring joy and healthier dressings into your plate!
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