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
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.
RUSSIAN VINAIGRETTE RECIPE WITH BEETS AND SAUERKRAUT
Steps:
- In a medium pot, boil beets for 1 hour or until it can easily be pierced with a knife. OR use canned beets which don't require any cooking. I peeled beets before cooking, much easier than peeling them boiled.
- In a separate pot, boil potatoes and carrots about 30 minutes or until a knife goes smoothly through the potatoes. Don't overcook the potatoes.
- Drain the vegetables and refrigerate or let them stand until they cool to room temp (or cooler).
- Peel the skins from the potatoes, beets and carrots, than dice pickles, beets, potatoes, carrots & finely dice onion. Place diced beets in a separate bowl.
- Mix beets with 1st Tbsp of Sunflower Oil separately, so that beets coloring will not get on the other ingredients as much.
- Mix together beets and the rest of ingredients with the 2nd Tbsp of Sunflower or Olive oil and 1 Tbsp of vinegar. If desired, add more sauerkraut or pickles to taste. Refrigerate until ready to use.
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
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.
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
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
BASIC VINAIGRETTE (PLUS VARIATIONS!)
Here's my go-to vinaigrette recipe! It's so easy to make and tastes way better than store-bought dressings. You can change up the flavors by choosing the vinegar that suits your salad best. Recipe yields 3/4 cup dressing, enough for about 6 medium salads (assuming 2 tablespoons per salad).
Provided by Cookie and Kate
Categories Salad dressing
Time 5m
Number Of Ingredients 7
Steps:
- In a liquid measuring cup or bowl, combine all of the ingredients. Stir well with a small whisk or a fork until the ingredients are completely mixed together.
- Taste, and adjust as necessary. If the mixture is too acidic, thin it out with a bit more olive oil or balance the flavors with a little more maple syrup or honey. If the mixture is a little blah, add another pinch or two of salt. If it doesn't have enough zing, add vinegar by the teaspoon.
- Serve immediately, or cover and refrigerate for future use. Homemade vinaigrette keeps well for 7 to 10 days. If your vinaigrette solidifies somewhat in the fridge, don't worry about it-real olive oil tends to do that. Simply let it rest at room temperature for 5 to 10 minutes or microwave very briefly (about 20 seconds) to liquify the olive oil again. Whisk to blend and serve.
Nutrition Facts : ServingSize 2 tablespoons, Calories 183 calories, Sugar 3.3 g, Sodium 95.9 mg, Fat 19.1 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 4.3 g, Fiber 0.2 g, Protein 0.4 g, Cholesterol 0 mg
EASY HOMEMADE VINAIGRETTE
This easy homemade vinaigrette is the best thing on salads! It's so easy to make from scratch and it tastes amazing on any salad.
Provided by Alison Andrews
Categories Salad Dressing Side Dish
Time 5m
Number Of Ingredients 7
Steps:
- Add all the ingredients to a measuring jug and whisk together with a small whisk until well combined.
- Taste test and adjust as needed with a little more salt and pepper for more flavor. If you use a different vinegar other than red wine vinegar, then you may want to add a teaspoon of maple syrup for flavor balance.
- Pour over your salad and enjoy!
Nutrition Facts : ServingSize 1 Serve, Calories 66 kcal, Sugar 0.1 g, Sodium 1 mg, Fat 7 g, SaturatedFat 1 g, Carbohydrate 1 g, Fiber 0.2 g, Protein 0.1 g, UnsaturatedFat 6 g
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
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
SALAD WITH VINAIGRETTE
This dressing is so popular in our house that I always keep a bottle in the fridge. Besides drizzling it on greens, I use it to top off my cold pasta salads.-Cindy Reams, Philipsburg, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 5 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
ITALIAN VINAIGRETTE
This is one of my family's favorite vinaigrettes. It's fresh and flavorful with an extra dose of garlic, plus red wine vinegar and lemon juice acidity. It reminds me a bit of the dressing at Olive Garden...although I'd say this Italian vinaigrette recipe is even better!
Provided by Brenda | A Farmgirl's Dabbles
Categories Salads & Dressings
Time 15m
Number Of Ingredients 9
Steps:
- Place all ingredients in a small bowl or tall jar. Use an immersion blender to combine and emulsify. If you don't have an immersion blender, cover jar tightly and shake ingredients vigorously (just know that there will be more noticeable pieces in the vinaigrette).
- Serve with this Italian Chopped Salad.
Nutrition Facts : Calories 56 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 391 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
VINAIGRETTE SALAD
This slightly tangy oil and vinegar dressing complements a bowl of mixed salad greens or a colorful vegetable toss nicely. It's not overpowering, so the fresh vegetable flavors shine through. -Rosemarie Forcum, White Stone, Virginia
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 12 servings (about 1/2 cup dressing).
Number Of Ingredients 9
Steps:
- In a small bowl, combine the vinegar, sugar, salt, seasoned salt and pepper. Gradually whisk in oil. In a large bowl, combine lettuces and onion if desired. Serve with dressing.
Nutrition Facts : Calories 87 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 68mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.
EASIEST GREEK SALAD IN VINAIGRETTE DRESSING
This recipe really is the Easiest Greek Salad in Vinaigrette Dressing that you can find. It is also delicious and Mediterranean Diet Friendly.
Provided by Food, Wine, and Love | myposhmedia llc
Categories Mediterranean Diet
Time 20m
Number Of Ingredients 18
Steps:
- Place your chopped romaine lettuce into your bowl.
- Next, arrange the remaining salad ingredients on top. However, if you decide to add any additional seasonings, you can wait until your salad is prepared to thus place this on top.
- Now, in a bowl or container, combine together the vinaigrette dressing ingredients.
- Whisk these ingredients together until they are well blended. Then pour this over your assembled salad. Feel free to toss the ingredients together before serving.
Nutrition Facts : ServingSize 1 bowl, Calories 300 kcal, Carbohydrate 12 g, Protein 4 g, Fat 20 g, SaturatedFat 5 g, Fiber 6 g
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
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
SIMPLE VINAIGRETTE RECIPE
Steps:
- Combine shallot, garlic, mustard, vinegar, and water in a large bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Alternatively, place all ingredients in a tightly sealing jar, seal, and shake vigorously until emulsified. Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 183 kcal, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, Sodium 113 mg, Sugar 0 g, Fat 20 g, ServingSize Makes about 1 cup, UnsaturatedFat 0 g
VINAIGRETTE FOR GREEN SALAD
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.
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
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.
GRILLED CHICKEN SALAD WITH BLUEBERRY VINAIGRETTE
Steps:
- Toss chicken with oil, garlic, salt and pepper; refrigerate, covered, 30 minutes. In a small bowl, whisk together vinaigrette ingredients; refrigerate, covered, until serving.
- Grill chicken, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side. Let stand 5 minutes before slicing.
- Place greens on a serving plate; top with chicken, blueberries and mandarin oranges. Whisk vinaigrette again; drizzle over salad. Top with cheese.
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- Preheat the oven to 375F. Line a large baking sheet with foil, parchment paper or a silicone mat. Peel the carrots but leave the potatoes and beets unpeeled; cut the beets in half. Place vegetables onto prepared pan and cover with foil, sealing the pan tightly. Bake in preheated oven until vegetables are fork-tender; about 25 minutes for carrots, up to 45 minutes for beet and potatoes. To cook the beets faster, wrap them individually in foil and seal tightly.
- Once the vegetables have cooked, remove them from the oven and cool completely; they will be extremely hot out of the oven! Peel the potatoes and beets and dice into pea-sized pieces. Dice the carrots, pickles and shallot. I used frozen sweet peas and thawed them in hot water; canned peas will also work.
- Combine all of the vegetables and dill in a large bowl; add the sauerkraut if desired. Season generously with salt, olive oil and vinegar. Toss all ingredients together until well combined. Refrigerate if not serving immediately.
- For a creamy version, use approximately 1/2 to 3/4 cup mayonnaise, plus 2 to 4 tablespoons of sour cream.
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- Boil carrots, potatoes and beets together. Boil for about 30 minutes, check if they're cooked by poking with a fork. Potatoes and carrots typically cook faster than beets. Remove from water, place them to cool to a room temperature.
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- Honey Mustard Dressing. To be honest with you, this honey mustard dressing works really well as a thick salad dressing and a healthy dipping sauce. If you find the dijon mustard to be overpowering, you can always add more honey to it to sweeten up.
- Green Goddess Dressing. Do you know what's the best part about this green goddess dressing? It will use up those herbs in the fridge! You can use all kinds of fresh herbs in this dressing, and even use a mix if you'd like.
- Greek Vinaigrette. While this Greek vinaigrette is great on essentially any fresh garden salad, I personally love to use it for Greek pasta salad. To make it, throw all of the ingredients together in a bottle and shake it up.
- Chipotle Honey Vinaigrette. Are you also obsessed with Chipotle Honey Vinaigrette from Chipotle? I am, too, and I couldn't help but make my very own copycat version of it.
- Cilantro Lime Vinaigrette. Use up the cilantro that's about to go bad in your fridge and make a delicious cilantro-lime vinaigrette! All you have to do is blend up the ingredients and pour into an air-tight mason jar or bottle.
- Sesame Ginger Vinaigrette. If you're a huge fan of sesame and ginger-flavored foods, then you are going to absolutely obsess over this recipe. While it does call for a teaspoon of Sriracha, you can always skip it if you're not into a spicy salad dressing.
- Italian Vinaigrette. Have you ever been able to find an Italian dressing that isn't doused in added sugars? I know I haven't, so I like to make my own at home!
- Healthy Ranch. Healthy ranch, really? Yes, really! This ranch dressing is made with Greek yogurt and thinned out with a bit of water. It doesn't add any fatty buttermilk or other hidden ingredients, and yes, tastes extremely good without them.
- Lemon Vinaigrette. If you're having any kind of salad that calls for some kind of seafood—fish, tuna, salmon, you name it—this is the dressing you want to pair it with.
- Balsamic Vinaigrette. This classic three-ingredient balsamic vinaigrette is the one I always have on hand. It can store at room temperature for quite some time and goes well with a simple bed of greens for an easy and delicious side for dinner.
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