Vinaigrette Salad Dressing

Name: Vinaigrette Salad Dressing
Prep time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 1 lemon, juices or 50ml white wine or red wine vinegar; 150 ml olive oil; 1 tsp oregano; 1/2 tsp Dijon mustard; 1 small garlic clove, minced; 1 tsp maple syrup or honey; Salt and pepper

5m Total time

5m Prep

4 Serves

easy

Ingredients

Serves

1 lemon, juices or 50ml white wine or red wine vinegar
150ml olive oil
1tsp oregano
1tsp Dijon mustard
1small garlic clove, minced
1tsp maple syrup or honey
Salt and pepper

About

Now that the UK requires chain restaurants to put calories on the menu, my eye is always drawn to the salads, thinking that might be a better option. It never is. Usually there’s enough calories in them to feed a family of five. How much of that do you think is the dressing?

Ever since I started making my own vinaigrette, I never went back to store-bought. This is very simple to make, tastes great and people are always impressed that you make your own.

Method

Squeeze your lemon / add your chosen vinegar into a dressing shaker or jar with a lid.
Top up another two thirds with olive oil.
Add the rest of the ingredients, shake ans serve.

Notes

This recipe is very easy to scale. You want a 1:3 ratio of your vinegar to the olive oil so use that as your guide to make more or less.
This will keep in the fridge for about a week - just allow to come to room temp before using so that you can reshake it without the oil being congealed from being cold.