The reason behind creating and sharing my super easy homemade vinaigrette formula is that I’ve never been a big fan of store bought salad dressings. I usually think they have a chemical aftertaste or sometimes I don’t like the idea of buying a whole bottle of something that I don’t know if I’ll like the taste of! If only you could sample…
So, for years I’ve been whipping up my own dressings & vinaigrette’s and it’s just so dang easy I can’t see ever going back. And now I’m sharing them with you!
My simple vinaigrette equation: oil + acid + spices
If I’m eating at home, I pour a bit of each ingredient in a small bowl and whisk with a fork.
If I’m taking my salad to go, I pour the ingredients in a little tupperware and when I’m ready to dress my salad I give the tupperware (plus lid!) and strong shake to emulsify everything inside.
I generally keep it super simple:
- Grape seed oil tends to be the base because that is what I use in my kitchen and always have on hand.
- I go through vinegar phases – classic balsamic, red wine, white balsamic. Other times I opt for lemon or lime juice as my acidic component instead of vinegar (especially if you are on Whole30 as you know it’s a safe option) plus if you really want to get fancy use some of the citrus zest!
- I almost always add a scoop or squeeze of grainy or spicy mustard for a little kick and more texture, but sometimes I opt for crushed dried basil or oregano. Or better yet finely chopped fresh herbs! These things are what make your vinaigrette special or different and I’d highly recommend playing around with combinations here – go wild! Another way to change it up is to go the sweet route by adding a bit of honey or organic agave.
Outside of my super simple vinaigrettes here are two other recipes that I love from my mom and sister-in-law who use these as their go-to’s:
Garlic & Honey Vinaigrette:
- 2 parts oil of your choice
- 1 part red wine vinegar
- 1 tsp minced garlic
- 1 tbsp dijon mustard
- couple of tbsp maple syrup
- salt & pepper to taste
*Could use honey or organic agave instead of maple syrup for sweetness
My Mom’s Almost Classic Caesar
- 1 cup mayo (or use my fav avocado oil based mayo from Primal Kitchen)
- 1/4 vinegar (red wine or cider)
- juice from 1 lemon
- 2 tsp Worcestershire sauce
- 1/2 tsp tabasco
- 1/2 grated or shredded parmesan
- 1 tbsp mustard (grainy or spicy brown)
Creamy Chipotle Lemon/Lime
- 1 cup Primal Kitchen Chipotle Lime Avocado Oil Mayo
- 1/4 apple cider vinegar
- juice of 1 lemon
- zest from half of lemon
If you like this this you post, you’d love this one about the chicken salad I served with these greens & this one on Whole 30.