Vinaigrette Salad Dressing 101

The spring garden brings so many colorful options for your plate. I love to get creative with the salad options. You only need a few key ingredients to make delicious healthy salad dressings. Oil, Vinegars, and “Add-Ins.”

Oils

Neutral Oils work best, and they give you the option to infuse.

1. Avocado Oil
2. Olive Oil, Extra Virgin or Light
3. Vegetable Oil

Vinegars

These basic vinegars provide a range of flavors, and they pair well with different cheeses to round out the flavor profiles of the salads. I keep the first 3 in the pantry.

1. Balsamic Vinegar
2. Red Wine Vinegar
3. White Wine Vinegar
4. Distilled White Vinegar
5. Apple Cider Vinegar

“Add-Ins”

Salt & Pepper, Mustards, Honey, Fresh or Dried Herbs, and Cheeses make the vegetables sing. I generally layer the additional seasonings in the following order:

1. Liquid add-ins, Mustard or Honey
2. Garlic, fresh minced or powder
3. Leafy herbs if infusing in the oil and vinegar
4. Cheese – can be added to the dressing or lettuce
5. Nuts & Fruit
6. Salt & Pepper- minimal add to the dressing.
7. Other marinated vegetables – links coming soon

Instructions:

1. Mix 1:2 Vinegar:Oil in a non reactive container to make 1/4 cup total
2. Add 1 tsp of seasoning for every 1/4 cup of dressing to be prepared. (I typically make a 1/4 cup of dressing.)
3. Set aside to let the flavors blend.
4. Rip the lettuce and leafy greens, I generally prepare 1 cup of lettuce for each person eating a salad appetizer. Two cups if it is the main course.
5. Add fresh cut vegetables to the salad bed.
6. Season base salad with salt and pepper and fresh herbs to taste
7. Add shredded/grated cheese to taste.
8. Add the dressing to the salad, toss, and serve!

Favorite Salad Combinations

Tag me on IG @jennskitchenblog #jennskitchenblog #eatlessmovemoreprayalot with your creations!