Low-fat, light, and naturally sweet, this homemade Vinaigrette Recipe is as simple as it is delicious!
If your homemade salad needs an easy dressing that overflows with flavor, look no further. The classic vinaigrette, in all its versatility, is perfect for nearly any kind of fresh veggie mix. Not only that, but you can also use it as a marinade for meat or a light sandwich spread. If you’re anything like me, after making this vinaigrette, you’ll want to double the batch!
I suppose the reason why I love vinaigrette so much is because it’s a cinch to tweak. For example, I sometimes whip up this vinaigrette with apple cider vinegar, avocado oil, tahini (instead of mustard), and raw local honey. With these slight adjustments, you open a whole world of flavors.
I pour vinaigrette over salads and Buddha Bowls, and I’ll even use it as a marinade for tofu. With a good balance of rich and mellow flavors and so many ways to enjoy it, this vinaigrette is sure to become a staple in your kitchen.
Is This Vinaigrette Healthy?
As a low-fat mix with no added sugar or preservatives, this vinaigrette is one of the healthiest and most delicious you could make. It’s agreeable for nearly every diet, being gluten-free, dairy-free, and free of refined sugars. All natural, indeed! To make a vegan version, simply replace the honey with maple syrup.
Vinaigrette’s Vibrant History
While vinaigrette supposedly originated in Ancient Rome and danced its way across the tongues of Europe, this particular dressing recipe was popularized by Julia Child in the 1960s.
As one of America’s most influential and charismatic celebrity chefs, Child brought a lot of culinary wisdom from Europe to the States in an easily understood (and accomplished) way. The word vinaigrette comes from the term “aromatic vinegar” in French, signifying its widespread use in French kitchens and beyond.
How Do I Store Leftovers?
In a well-sealed jar, this dressing can be stored in the fridge for up to 2 weeks. Keep in mind that the oil and vinegar might separate over time, so you’ll need to stir it well before serving. This is natural and a total testament to the recipe’s wholesomeness!
Serving Suggestions
While I could go on and on about what you can put this dressing on, I have some favorites you’re bound to enjoy as well.
For starters, the simple but sweet Carrot Salad makes a great base for this vinaigrette, soaking up til it’s perfectly tangy. For a slightly heartier option, you can drench Butternut Squash Salad with this dressing and revel in the fresh sweetness of fall flavors.
Aside from salads, vinaigrette also goes really well on sandwiches, like this unique Blackberry Vegan Chickpea Salad Sandwich With Basil. The perfect harmony of sweet and savory!
Ingredients
- 1/2 cup extra-virgin olive oil
- 2 tablespoons vinegar balsamic, apple cider, or red wine
- 1 tablespoon mustard Dijon or wholegrain
- 1/2 tablespoon honey or more to taste
- 1 clove garlic minced
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- In a bowl, whisk together olive oil, vinegar, mustard, honey, garlic, salt, and pepper until well combined. Adjust seasoning to taste.
- Use immediately or store in a sealed container in the refrigerator for up to 1 week. Shake well before using if separated.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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