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Glass bowl of vinaigrette with herbs beside it

Create Your Own Vinaigrette

Mix and match your favorite ingredients to dress your favorite salads, vegetables, or meat.
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Course: Appetizer, Salad, Side Dish
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 6 servings

Ingredients

  • ½ cup oil (olive, canola, vegetable, or walnut oil)

Acid- choose 1

  • 3 Tablespoons vinegar (cider, rice, white, red wine, balsamic, etc.)
  • 3 Tablespoons citrus juice (lemon, lime, orange, or grapefruit)

Aromatics- choose 1-3

  • 3 Tablespoons fresh herbs (rosemary, parsley, cilantro, mint, basil, dill, thyme, etc.)
  • 1 teaspoon dried spices (celery seed, paprika, cumin, black pepper, garlic, onion, red pepper flakes, oregano, etc.)
  • 1-3 cloves fresh garlic, minced
  • 1 Tablespoon fresh onion, minced
  • 1 Tablespoon prepared mustard
  • 1 teaspoon grated orange or lemon peel

Sweet- choose 1

  • 1 Tablespoon honey
  • 1 Tablespoon maple syrup
  • 1 Tablespoon brown sugar
  • 1 Tablespoon orange juice
  • 1 Tablespoon jam

Instructions

  • Choose at least 1 ingredient from each category in the list above.
  • Add ingredients to a jar with a tight-fitting lid or a bowl.
  • Add a pinch of salt and black pepper, to taste.
  • If using a jar, seal and shake it. If using a bowl, mix together with a fork or whisk.
  • Let stand 15 minutes to blend flavors.
  • Store extra dressing in the refrigerator and use within 3 days. After 3 days, freeze or discard remaining dressing.

Notes

Vinaigrettes can be used in many ways.
  • Add to any cold or warm salad, green salads, pasta salads, fruit salads, vegetable salads, and bean salads.
  • Add to coleslaw mix or sliced cabbage and carrots for your own slaw.
  • Use to marinate fresh vegetables several hours or overnight in a bowl or resealable plastic bag in the refrigerator. Try green beans, jicama, mushrooms, onion slices, tomatoes, yellow squash, or zucchini. Discard marinade after use.
  • Use to marinate beef, game, fish, tofu, or chicken. Add soy sauce, if desired. Marinate several hours or overnight in a bowl or resealable plastic bag in the refrigerator. Discard marinade after use. If basting meat while cooking, use fresh marinade.
  • Pour over sliced vegetables and let sit about 30 minutes in the refrigerator before roasting, grilling, or broiling.