3 Easy Everyday Salad Vinaigrettes
Three easy homemade salad vinaigrette recipes that you can make with just a few minutes with minimal ingredients: simple Greek Vinaigrette, Orange-Balsamic Vinaigrette, and an Asian Sesame-Miso Vinaigrette.
Ingredients
Greek Vinaigrette
- ½ cup (120 mL) red wine vinegar
- 2 teaspoons Dijon mustard
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground pepper
- ½ (120 mL) cup extra virgin olive oil
- 1 teaspoon dried oregano
Orange-Balsamic Vinaigrette
- ⅓ (80 mL) cup good-quality aged balsamic vinegar
- 2 tablespoons fresh orange juice
- 2 teaspoons Dijon mustard
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground pepper
- ⅔ cup (160 mL) extra virgin olive oil
- 1 large clove of garlic smashed with the side of a knife (optional)
Sesame-Miso Vinaigrette
- ¼ cup (60 mL) rice vinegar
- 2 teaspoons white miso paste
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground pepper
- ⅓ cup (80 mL) toasted sesame oil
- ¼ cup (60 mL) safflower or other neutral oil
- 1 tablespoon toasted sesame seeds
Instructions
Greek Vinaigrette:
- Jar Method: Combine all ingredients in a small glass leakproof container and shake well for 20 to 30 seconds. Shake dressing before serving. Can be stored at room temperature for up to three weeks.
- Extra Creamy Method: Combine red wine vinegar, mustard, salt, and pepper in a blender or food processor, and turn on high speed. Slowly pour the oil in a very thin stream into the blender or food processor, allowing it to emulsify with the other ingredients. Store in container and stir in the fresh oregano leaves.
Orange-Balsamic Dressing:
- Jar Method: Combine all ingredients in a small glass leakproof container and shake well for 20 to 30 seconds. Shake dressing before serving. Store in refrigerator.
- Extra Creamy Method: Combine balsamic, orange juice, mustard, salt, and pepper in a blender or food processor, and turn on high speed. Slowly pour the oil in a very thin stream into the blender or food processor, allowing it to emulsify with the other ingredients. Store in container and add the smashed garlic clove (*remember to remove before dressing salad).
Sesame-Miso Vinaigrette:
- Jar Method: Combine all ingredients in a small glass leakproof container and shake well for 20 to 30 seconds. Shake dressing before serving. Store in refrigerator.
- Extra Creamy Method: Combine rice vinegar, miso paste, salt, and pepper in a blender or food processor, and turn on high speed. Slowly pour the sesame oil in a very thin stream into the blender or food processor, followed by the safflower oil, allowing it to emulsify with the other ingredients. Store in container and stir in the toasted sesame seeds.
Serving: 1serving, Calories: 167kcal, Carbohydrates: 1g, Fat: 18g, Saturated Fat: 2g, Polyunsaturated Fat: 16g, Sodium: 121mg