Easy Salad Dressing
A quick, versatile vinaigrette you can make in 5 minutes. Bright, balanced, and endlessly adaptable with optional add-ins like herbs, mustard, or yogurt.
Ingredients
Basic Vinaigrette
- ⅓ cup extra-virgin olive oil or neutral oil like avocado
- 3 tbsp vinegar red wine, white wine, or sherry vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup optional
- 1 small garlic clove minced (or 1/2 teaspoon garlic powder)
- Salt and freshly ground black pepper to taste
Optional Add-ins
- 1 tbsp finely chopped shallot
- 1 tbsp lemon juice or zest
- 1 tbsp chopped fresh herbs parsley, basil, chives
- 1 tbsp plain yogurt or mayonnaise for creamy dressing
Instructions
- In a small bowl or jar, whisk together the vinegar, Dijon mustard, honey (if using), and minced garlic. Season with a pinch of salt and several cracks of black pepper.
- Slowly pour the oil into the acid mixture while whisking continuously until the dressing becomes glossy and slightly thickened. Alternatively, add the oil to the jar, seal, and shake vigorously.
- Taste and adjust: more honey for sweetness, more vinegar for tang, or lemon juice for brightness. Stir in optional add-ins like herbs, shallot, or yogurt as desired.
- If using raw garlic or shallot, let the dressing rest 10–15 minutes to mellow before serving. Shake or whisk again before dressing salad or using as a drizzle.
Notes
- Use a blender or immersion blender for a more stable, silky emulsion.
- Stored in a sealed jar in the fridge, vinaigrette keeps 7–10 days (4–5 days if dairy is added).
- If dressing separates, just shake or whisk to recombine.
Nutrition
Calories: 80kcalCarbohydrates: 1gProtein: 0.1gFat: 8.5gSaturated Fat: 1.2gSodium: 120mgSugar: 0.6g
Tried this recipe?Let us know how it was!
