Salad Dressing

Post tags: | health | nutrition | salad_dressing |

Motivation: DIY healthy salad dressings to encourage eating leafy salads.

Search: oil vinaigrette

vinaigrette avocado oil Avocado Oil Vinaigrette


        2 tablespoons Dijon mustard
        4 teaspoons apple cider vinegar 
        1/4 cup avocado oil 
        Kosher salt and freshly ground black pepper 


In a small mixing bowl, whisk together the mustard and vinegar. Pouring slowly, add a thin stream of avocado oil to the bowl, whisking with the other hand. Continue to whisk until all of the oil has been poured into the bowl and the ingredients have come together homogeneously. Season with salt and pepper. Avocado Oil Vinaigrette


        1 cup
        3⁄4 cup extra virgin avocado oil
        1⁄4 cup white wine vinegar
        2 -3 garlic cloves (crushed)
        1 teaspoon fresh oregano or 1⁄3 teaspoon dried oregano
        1 teaspoon fresh sweet basil or 1⁄3 teaspoon dried sweet basil leaves
        1 teaspoon fresh rosemary leaves or 1⁄3 teaspoon dried rosemary leaves
        1 teaspoon dry mustard
        1 teaspoon Worcestershire sauce
        salt, to taste
        pepper, to taste


Shake the ingredients in a container until well mixed. Leave to stand overnight before use for best results.

Avocado Oil Balsamic Vinaigrette

Avocado Oil Balsamic Vinaigrette is an easy make-ahead recipe that you can have on hand for salads and marinades all week long!

Author: Tara Treble in the Kitchen


½ cup avocado oil
        ½ cup balsamic vinegar
        2 tsp dijon mustard
        ½ tsp black pepper
        ¼ tsp sea salt


Combine all ingredients in a sealable container.
        Seal the container, shake until thoroughly combined.
        Store in the refrigerator until use.

Walnut Oil Vinaigrette Walnut Oil Vinaigrette


        1/4 cup red wine vinegar
        2 tablespoons minced shallots
        2 tablespoons walnut oil
        2 tablespoons honey
        1 tablespoon fresh lemon juice
        1/2 teaspoon salt
        1/4 teaspoon freshly ground black pepper

How to Make It

Combine all ingredients, stirring with a whisk. Store in refrigerator for up to 1 week. French Walnut Oil Vinaigrette


        4 tablespoons roasted walnut oil
        1 tablespoon balsamic vinegar
        1 teaspoon Dijon mustard
 Basic Walnut Oil Vinaigrette


        1/2 c walnut oil
        3 Tbsp balsamic vinegar
        2 tsp dijon mustard
Put balsamic vinegar and mustard in a liquid measuring cup. Whisk together well, then drizzle in walnut oil while continuing to whisk. Dressing will emulsify as you add the oil. Store in the fridge; will keep for at least a month. Sherry-Walnut Oil Vinaigrette


        2 tablespoons Sherry vinegar
        1/2 teaspoon Dijon mustard
        1/4 teaspoon kosher salt
        1/4 cup walnut oil


Combine the vinegar, mustard, and salt. Whisk in the oil. Walnut Vinaigrette

Alfred Portale makes this vinaigrette to dress his pear salad at Gotham Bar and Grill in New York City.


        3 tablespoons red-wine vinegar
        Star Wine Vinegar Red
        2 teaspoons Dijon mustard
        3/4 cup plus 2 tablespoons walnut oil
        Coarse salt and freshly ground pepper


In a medium bowl, whisk together vinegar and mustard. Gradually whisk in the walnut oil until emulsified. Season with salt and pepper. Cover, and refrigerate until ready to use. Before using, whisk well. Store in an airtight container, refrigerated, up to 1 day.

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