Vinegar and oil Salad Dressing

Vinegar and Oil Salad Dressing Recipe

I love salads.  Fresh, crisp romaine lettuce, organic spinach leaves, heirloom tomatoes, shredded carrots, and fresh, crisp cucumbers… what isn’t there to love about a salad?  But let’s face it.  Salads wouldn’t be nearly as interesting or memorable if it weren’t for the salad dressing.  

I am a huge fan of making my own salad dressings.  It generally takes less than 5 minutes, and just a few ingredients to whip up a homemade salad dressing that’ll rival any of the commercial brands.  Plus, you can skip out on the preservatives, paint chemicals, sugars and food dyes that are present in many name-brand dressings. 

I do, on occasion, buy prepared salad dressings (after careful review of their ingredients), so I can try out new ideas.  Last weekend, I picked up a bottle of lemon vinaigrette salad dressing, and loved it!  I set out to recreate this wonderful dressing, which basically breaks down to a vinegar and oil salad dressing recipe, with lemon and garlic. 

Vinegar and Oil Salad Dressing Recipe

  • 3 tbsp red wine vinegar
  • 2 tbsp fresh lemon juice
  • 2 tsp dijon mustard
  • 1 tsp lemon zest
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 clove garlic, minced
  • 2/3 cup olive oil 

Combine all ingredients, other than olive oil, and whisk together until combined.  Slowly pour in olive oil, whisking constantly, until fully incorporated. Keep refrigerated until ready to use.  

Vinegar and oil Salad Dressing Salad

Since I make salad dressings often, I use a salad dressing shaker, similar to this, and just give the dressing a good shake before using.  If you opt to pour the dressing in a bowl, or other container, mix it well with a fork or whisk, before pouring on the salad, because the vinegar and oil will separate as it sits. 

If you are looking for other homemade salad dressing recipes, here are some great options: 



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