All-Purpose Vinaigrette
  • 3-4tablespoons extra-virgin olive oil or flaxseed oil
  • 2tablespoons balsamic, champagne, or other vinegar, or citrus juice
  • 1/2-1teaspoon Dijon mustard or honey, or both
  • Minced fresh herbs or other flavoringsOptional
  1. Oil is the foundation of a great dressing. Choose one with a fresh, pleasant fragrance. Pour in a jar with a secure lid.
  2. To two parts oil, add about one part acidic liquid, such as vinegar or citrus juice. A good vinegar will never let you down; experiment with balsamic, raw apple cider, champagne, umeboshi, fruit-flavored, tarragon, or sherry vinegars.
  3. If you like, add an emulsifier, such as a dollop of mustard or honey. Optional: Add herbs, ginger, garlic, or other seasonings, plus a generous pinch of sea salt and a little pepper.
  4. Shake or whisk until blended; taste and adjust sweetness or tartness.
  5. Refrigerate. Dressing elements may separate over time; just shake again before serving. On salads, start with less dressing than you think you’ll need (you can always add more) before tossing gently.
Recipe Notes
Nutrition Facts
All-Purpose Vinaigrette
Amount Per Serving
Calories 105 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Sodium 70mg 3%
Total Carbohydrates 3g 1%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1 tablespoon): 105 cal, 10g fat (7g mono, 1g poly, 1g sat), 0mg chol, 0g protein, 3g carb, 0g fiber, 70mg sodium