Vinaigrette | Easy, fresh, flavorful and economical, a vinaigrette is a staple in my refrigerator. Brush it on baked fish, drizzle it over roasted vegetables and toss in a salad. www.LiveBest.info

Dijon Vinaigrette

Easy, flavorful and economical, I make vinaigrette regularly. Though it’s a salad dressing, I brush it on baked fish and drizzle it over roasted vegetables.

Easy, fresh, flavorful and economical, a vinaigrette is a staple in my refrigerator. Even though it’s a salad dressing, I brush it on baked fish and drizzle it over roasted vegetables.

Chopped Asian Salad Recipe | OMGosh this healthy vegetarian salad delivers on delish and nutrish. Every bite is body-building health. Every forkful is scrumptious. www.LiveBest.info

Chopped Asian Salad with Peanut Ginger dressing

3 + 1 + 1 = vinaigrette

A vinaigrette typically has a ratio of 3 to 5 parts oil (olive, canola, etc.) to 1 part acid (vinegar, lemon juice, orange juice). If you prefer tart flavors, 3:1 is good. What’s so great about it is how easy it is to change it up to meet your taste preferences plus use what you have to complement the food.

The 3 + 1 part: oil and acid

Olive oil and canola oil are what I typically use, but I often replace a tablespoon of those with walnut oil. If I want an Asian flavor, I add a teaspoon of toasted sesame oil. Vinegar is the usual acidic ingredient. From apple cider, white wine, red wine, rice wine, and balsamic, you can mix vinegars to suit your taste. Some are more astringent than others, but also try lemon, orange, or grapefruit juice instead of a vinegar. Don’t waste the citrus zest! The colorful rind is delicious in a vinaigrette.

The +1 part: more flavor

Build more flavors by adding small amounts (depending on how strong the flavor is, from 1/2 teaspoon to aVinaigrette ingredients tablespoon):

  • citrus zest (this is the zester I use)
  • salt and pepper
  • chopped shallots, chives, green onions
  • minced garlic
  • chopped fresh herbs such as basil, chives, parsley, thyme, rosemary, oregano, or tarragon
  • honey or jam

When it’s time to serve, whisk it well or shake it vigorously to bring the ingredients together then toss with dry lettuce. If lettuce is wet, the oil slides right off. I use a salad spinner to rinse, freshen and dry salad greens. If I bring the vinaigrette to the table, I like to serve it in a cruet.

Vinaigrette ideas to get you going…

red cabbage slaw

red cabbage slaw

Here are more salad dressing recipes

Brussels sprouts salad
Tabbouleh stuffed peppers
Vietnamese noodle bowl
Mango jalapeno dressing
Asparagus with walnuts and lemon vinaigrette
Peanut sesame noodles
Chopped Asian Salad with Peanut Ginger Dressing

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Vinaigrette Dressing recipe | Easy, fresh, flavorful and economical, a vinaigrette is a staple in my refrigerator. Even though it's a salad dressing, I brush it on baked fish and drizzle it over roasted vegetables. Real food naturally. www.LiveBest.info

 

 

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Dijon Vinaigrette

Vinaigrette | Easy, fresh, flavorful and economical, a vinaigrette is a staple in my refrigerator. Brush it on baked fish, drizzle it over roasted vegetables and toss in a salad. www.LiveBest.info
  • Author: Judy Barbe
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 8 1x
  • Category: Salad dressing
  • Cuisine: French, American
Scale

Ingredients

  • 1 teaspoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon rice wine vinegar
  • 1/4 teaspoon salt
  • few grinds of freshly ground pepper
  • 4 tablespoons canola oil
  • 2 tablespoons extra virgin olive oil

Instructions

  1. In a small bowl, whisk together mustard, vinegar, salt and pepper. Continue to whisk and gradually pour in oil.

Nutrition

  • Serving Size: 1 tablespoon
  • Calories: 95

Keywords: salad dressing

 

 

Vinaigrette Dressing recipe | Easy, fresh, flavorful and economical, a vinaigrette is a staple in my refrigerator. Even though it's a salad dressing, I brush it on baked fish and drizzle it over roasted vegetables. Real food naturally. www.LiveBest.info

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