As the garden season heats up the leafy greens are growing. If you are eating more luscious salads this summer you need some type of dressing for them. A homemade vinaigrette is the perfect topping for your salads.
Most store bought dressings are loaded with sugar and unwanted chemicals. By making your own dressing you can create healthy, delicious options. All it takes are a few ingredients from your pantry and garden. Growing your own salad greens is quite a treat. Creating your own dressing makes them extra special.
How to make Homemade Vinaigrette
Homemade dressing really only needs 3 basic ingredients…
- Oil-Choose a healthy high quality oil such as Extra Virgin Olive Oil or Avocado Oil.
- Vinegar-Select a flavorful vinegar such as apple cider, red wine, balsamic or rice vinegar. You want to avoid your basic white vinegar as it can be overpowering to your vinaigrette.
- Seasonings-To make a flavorful dressing add minced garlic or fresh herbs such as basil or cilantro. A little salt and pepper are also a good choice. Other things you can season your vinaigrette with include mustard, miso, citrus, blueberries, raspberries and cherry tomatoes. A small amount of honey can be used when you want just a hint of sweetness.
Here are the basic steps…
- Start by preparing your seasonings. Mince your garlic and onion. Chop up your herbs. Add these and your salt and pepper together in a bowl or jar.
- Add in the vinegar. Blend the vinegar with the seasonings. The traditional amount of vinegar is 1 part vinegar to 3 parts oil. So 1 tbsp vinegar to 3 tbsp oil for a single serving or 2. Or 1/4 cup vinegar to 3/4 cup oil for a larger amount of dressing.
- Slowly whisk in the oil to blend the ingredients all together. Or you can put the lid on your jar and shake vigorously. The oil will eventually separate but just store it in a jar and shake it again before serving.
- Fresh Vinaigrette does not have the same shelf life as your store bought dressings. However, they will keep in the refrigerator for up to a week. Just make the amount that you think you will use over a few meals. Note: Some herbs such as the basil will darken over time. So you might want to wait until just before serving to add it to your vinaigrette.
- For those who would like exact measurements, you will find the recipes below for the 2 types of Vinaigrette that I made…Oregano Herb Vinaigrette and Basil Garlic Vinaigrette.
Other Uses for Homemade Vinaigrette
- Use as a meat marinade
- Pour over meat in a crockpot
- Add to some sour cream to make a veggie dip
- Drizzle on your potato chunks before you roast them
- Blend a small amount into your egg salad mixture for sandwiches
- Blend into homemade hummus
- Use to season pasta salad in place of mayonnaise
- Spread as the base on pizza before adding cheese and veggies
- 1 clove garlic, minced
- 2 tbsp onion, minced
- 1 tsp fresh oregano, finely chopped
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 tbsp apple cider vinegar
- 3 tbsp avocado oil
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Blend all of the seasonings with the vinegar in a bowl or lidded jar.
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Whisk the dressing as you slowly pour the oil into the vinegar or pour into the jar of seasonings, seal and shake vigerously.
- 1 clove garlic, minced
- 2 tbsp onion, minced
- 1 tbsp fresh basil, finely chopped
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 tbsp white wine vinegar
- 3 tbsp olive oil
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Place the garlic, onions, basil and spices into a bowl or lidded jar. Add in the vinegar and blend.
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Slowly pour the oil into the vinegar mixture, whisking rapidly. Alternately, pour into jar, seal and shake vigorously.
Making your own homemade vinaigrette is so easy that you will wonder why you’ve never done it before. In no time you will be whipping up wonderful dressings for your salads.