- Prep: 5 mins
- Cook Time: Nada
- Total Time: 5 mins
- Fridge Friendly: Up to 10 Days
- Freezer Friendly: Not Recommended
- Serving: 4
Cost Per Person: ¢
- ¢ pennies
- $: less than $4
- $$: less than $7
- $$$: less than $10
- $$$: over $10
Why I Love This Recipe
My childhood did not include salad dressing in a bottle. It just wasn’t a thing in my family. My first experience with bottle dressing was at a friend’s house in my late teens. Her mom put 4 different bottles of salad dressing on the table; Thousand Islands (which was her Dad’s favourite), Ranch, Catalina, and Italian.
Well, I went for the Italian because it was the only one that was recognizable to me. I poured some on my salad, mixed it up and took a big bite. Whoa! Absolutely disgusting! It tasted pungent, manufactured and just not real. It was at that moment that I realized that there is NOTHING like homemade salad dressing!
Why You'll Love This Recipe
- You need only 4 ingredients for this basic vinaigrette/dressing
- There are a ton of variations you can make from the basic dressing
- You can use this on any kind of salad greens and vegetable dishes
Ingredients
- 6 tbsp. Ex. Virgin Olive Oil
- 2 tbsp. Vinegar (red wine, white wine, cider, balsamic)
- 1/4 tsp. Salt
- 1/8 tsp. Pepper
- 1 tsp. Dijon Mustard
- 1 tbsp. Lemon Juice
- 1 tsp. Italian Seasoning
- 1 Small Finely Minced Garlic * (use a garlic press) or 1/4 tsp. Garlic Powder
- 1/4 Cup Grated Parmesan Cheese
- 1 tbsp. Mayonnaise
Basic Salad Dressing (Plus 3-versions)
BASIC SALAD DRESSING (vinaigrette)
- 6 tbsp. Extra Virgin Olive Oil
- 2 tbsp. Vinegar (red wine, white wine, cider, balsamic)
- ¼ tsp. salt
- 1/8 tsp. pepper
Add all ingredients to a jar with a lid. Put the lid on the jar and give it a good shake. You can add the olive oil in last and whisk it until the dressing is emulsified, but I find this technique the easiest.
DIJON VINAIGRETTE
Dijon helps to emulsify a dressing. Great dressing for delicate or hearty salad greens
- Same 4 ingredients and measurements as in the Basic Salad Dressing plus:
- 1 tsp. Dijon – Dijon will add a little creaminess and a bit of bite to the dressing
ITALIAN DRESSING
Bolder flavour for heartier salad greens
- Same 4 ingredients (choose red, white or cider vinegar) and measurements as in the Basic salad dressing plus:
- 1 tbsp. lemon juice
- 1 tsp. Italian seasoning
- 1 small finely minced garlic* (use a garlic press) or ¼ tsp. garlic powder
CREAMY ITALIAN
Creamy but hearty flavour
- Same 4 ingredients (choose red, white or cider vinegar) and measurements as in the Basic salad dressing plus:
- ¼ cup grated parmesan cheese
- 1 tbsp. mayo
- 1 tsp. Italian seasoning
Cook's Notes/Tips
The ratio of oil to vinegar is 3 to 1. 3 parts oil, 1 part vinegar. You can always use this as a benchmark. Of course, everything is to taste right? You can add a little more or a little less depending on what you like. Want it tangier, add more vinegar, too tangy, add less. You get the picture.
- You don’t want your greens or vegetables swimming in dressing. You want to lightly coat the ingredients.
- This recipe can be easily doubled or quadrupled. It will store in the fridge for up to 4 or 5 days. The oil will solidify but return to its natural state once out of the fridge for 10 minutes or so.
- Be careful with the use of fresh garlic, it can be pretty pungent. A little goes a long way.
