Almost Classic, Customizable, Vinaigrette
- 1 cup oil (I usually use olive or avocado oil)
- 1/2 cup vinegar (your choice- red wine, apple cider, champagne, balsamic…)
- 1 tbs Dijon mustard
- 1 clove of garlic, finely minced or grated
- 1 tsp salt
- Fresh cracked black pepper to taste
Put all ingredients in a container or jar and shake vigorously. (I have 2 Mason jars that I use and there is nearly always one on hand in the fridge.)
I make a variation of this for every salad, with modifications. I don’t add sugar, because I don’t think it’s necessary. (I always used to, then one day tried it without and didn’t miss it at all.)
Here are a few ideas to get you started…
For Greek and Italian inspired flavors, add juice of a 1/2 lemon, 1 tbs of chopped fresh oregano or a tsp of dried
For salads with fruit, add 2 tsp honey, apple cider vinegar, 1 tbs of chopped fresh mint (You can also use a bit of fresh squeezed orange juice, or add a few berries and blend in a blender for a real fruity punch.)
For Mexican inspired salads, add the juice of a lime, 1 tbs of chopped cilantro (If you’re feeling adventurous, you can add 1/4 tsp of cumin or chili powder- or both)
There are a million ways to go with this, and as you get more comfortable with the ratios and the flavors, I bet you’ll use it as much as I do. It’s healthier, and much, much cheaper than those grocery store dressings.