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I think that everyone needs to have a basic Homemade Herb Vinaigrette Recipe in their back pocket. Vinaigrette’s aren’t hard to make and this one I made sure had ingredients that you have in your fridge or cupboard already. I didn’t want to use a rice vinegar or maple syrup in this one, I wanted to make sure that anyone is able to make this recipe by simply going to their fridge.
The only ingredient you might not have is a Dijon mustard, but you know what? Sub in regular mustard and give it a whirl. It’s ok. The point is, I want you making a homemade vinaigrette instead of reaching for the bottled dressings that have ingredients on the label that I can’t even pronounce most days.
I admit it; the ingredients in store-bought salad dressings bug the heck out of me. I’m not a purist or a crazy label reader -well, sometimes I’m not- but when I am eating a healthy, fresh-from-my-garden salad, I honestly cringe at the thought of pouring all those weird bottled ingredients over my food.
If you can, use a hand blender to mix this vinaigrette as much as you can, but you can’t,it’s ok. Just make sure to shake it before you use it!
So is anyone else eating salad upon salad from their garden lately? I think I’m growing whiskers and floppy ears from all the greens we are eating…and I wouldn’t have it any other way!
Here’s some of my favorite salads from this summer!
My Tex Mex Corn and Chickpea Salad. You don’t even feel like you are eating healthy!
My Copycat Earl’s Sante Fe Salad. This salad is a treat!
How about Strawberry, Kiwi and Lime salad? This salad is a fruit explosion of deliciousness!
Happy salad eating everyone! Salad SO doesn’t have to be boring or make you feel like your turning into a rabbit!
Love you more than chocolate,
Karlynn
Don’t forget to PIN THIS RECIPE to your SALAD RECIPES board and remember to FOLLOW ME ON PINTEREST!
How To Make A Basic Herb Vinagrette
A homemade vinaigrette is so easy to make you'll never buy it in the store again!
5 from 4 votes
- Prep Time
- 5 minutes
- Total Time
- 5 minutes
- Course
- Appetizer
- Cuisine
- American
- Servings
- 4
- Calories
- 167
- Author
- Karlynn Johnston
Ingredients
- 1/3 cup olive oil
- 2-3 tablespoons white vinegar depends on how acidic you like it add to taste
- 1 teaspoon white sugar
- 1/2 teaspoon dried oregano or basil crushed
- 1 teaspoon Dijon-style mustard
- 1 clove garlic minced
- 1/8 teaspoon black pepper
- 1/8 teaspoon salt
Instructions
Combine all ingredients in a jar and shake to mix, or if you can, use a hand blended to incorporate it completely.
Store in the refrigerator for up to a week.
Play with the herbs you use, changing them to ones that you prefer!
Nutrition Information
Calories: 167kcal, Carbohydrates: 1g, Fat: 18g, Saturated Fat: 2g, Sodium: 87mg, Sugar: 1g, Vitamin C: 0.2mg, Calcium: 4mg, Iron: 0.2mg
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Karlynn Johnston
I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a co*cktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!
Learn more about me
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Comments & Recipe Tips Share a tip or comment!
Pamela says
ReplyNot sure the calories are good… seems like a lot of cals per portion!
Mary P Hoffman says
ReplySounds like a terrific dressing!
Pam Mansveld says
ReplyGood timing for this post as we head into eating more salad after all the holiday noshing! \U0001f609
The Kitchen Magpie says
ReplyBalance, it’s all about balance!
Mark Wicklund says
Replyyou went from co*cktails to this?…you should still be in the pool..sorry
Barb Overton says
ReplyShared.
Pat Long says
ReplyThank you for a simple recipe.
