Homemade salad dressings are so simple to make, there’s no need to buy them. Using an easy template of oil, acid, salt and pepper creates the base for endless possibilities. A traditional vinaigrette is 3 parts oil to 1 part acid but I prefer a 2 to 1 ratio, making the dressing a bit more tart. My “go to” oil is extra-virgin olive oil and the acid can be a choice of vinegar, lemon juice, orange juice, grapefruit, lime juice or any combination. I tend to use red wine vinegar most often and I love the subtle sweetness of balsamic vinegar.
Citrus-Herb Vinaigrette ¼ cup freshly squeezed orange juice (about 1 orange) 2 tablespoons lemon juice (about ½ a lemon) ¼ cup extra-virgin olive oil 2 teaspoons honey 1 tablespoon white or red wine vinegar 1 tablespoon each, minced fresh basil and mint Zest of 1 orange Salt and pepper to taste Add all ingredients to a jar with a tight-fitting lid. Shake and serve. Balsamic Dijon Vinaigrette 2 tablespoons balsamic vinegar 4-6 tablespoons extra-virgin olive oil 1 teaspoon Dijon mustard 1/2 teaspoon salt ¼ teaspoon pepper Add all ingredients to a jar with a tight-fitting lid. Shake until well combined. Variations (add or substitute): 2 tablespoons chopped scallion or shallot 1 small garlic clove, minced Lemon and or orange juice for vinegar 1 teaspoon lemon or orange zest Sherry, apple cider, or red wine vinegar for balsamic Note: A basic vinaigrette equation: 3 parts oil + 1 part acid + salt and pepper but I prefer a 2 part oil to 1 part acid because I like a more vinegary dressing. Example: ½ cup extra-virgin olive oil + ¼ cup vinegar, lemon juice, or orange juice (or a combination of all 3), salt and pepper to taste. judymatusky.comEasy Vinaigrette Dressings
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