I hate spending money on something that I can easy make for myself in a flash.  One of these items happens to be homemade vinaigrette dressing.  It’s just so easy, and it can be made ahead of time to be stored for a while in the fridge.  All it takes is a little shake and the vinaigrette is ready to use.  How easy is it?  It’s SO easy anyone can make it; no skill required.

Homemade Vinaigrette Dressing

Homemade Vinaigrette Dressing, findingourwaynow.com

Ingredients:

    • 3 parts oil (olive, canola, corn oil , etc.)
    • 1 part acid (vinegar, lemon juice, balsamic vinegar etc)
    • A pinch of salt and pepper to taste
    • Extras: if desired (but not necessary): dried herbs, parmesan cheese, mustard

Directions:

For two serving (or one if you so choose), using a tight lidded jar, pour three tablespoons of oil, 1 tablespoons of acid add a pinch of salt and pepper and shake the jar vigorously and serve.

Homemade Vinaigrette Dressing, findingourwaynow.com

Notes: Consider the oil flavor and acid flavor combo to ensure they don’t clash.  If you like it a bit on the tart side just add a bit more acid. Sometimes I’ll add 1 teaspoon of Dijon Mustard with the vinegar, extra virgin olive oil and salt and pepper to give the dressing an extra spark.  If I want something a bit Italian in taste, I’ll add a dash of Italian seasonings or herbs and a teaspoon of Parmesan cheese.  Honestly, the opportunity for creativity with this recipe is endless.

Homemade Vinaigrette Dressing, findingourwaynow.com

So, what do you think?  Do you think you could make this?  The best part is it’s way cheaper than the store bought and it’s way better to.  I’ll make at least three serving at a time to have on hand when I would like vinaigrette for my salad, which happens to be all the time… LOL.  So, go for it, make your own vinaigrette combination and enjoy.

Happy Cooking…

If you enjoyed this recipe check out my Black Bean SoupOven Dry Roasted Tomatoes In Olive Oil and Marinated Cucumber Salad.

 

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  • Jim

    simplicity and versatility–love your ideas here!

    • http://findingourwaynow.com/ Susan Cooper

      Hi Jim, Thanks so much and it pleases me greatly that you enjoy them.
      :-)

  • Wendy Merron

    Susan, your posts always seems to come at the perfect time! Last night I made a vinaigrette. It was simple and looked lovely. Of course, before serving, I slipped a spoon in the dressing and tasted it. UGH! DISGUSTING!
    I had put a tablespoon of mustard instead of a teaspoon!

    • http://findingourwaynow.com/ Susan Cooper

      Hi Wendy. I can just imagine how it tasted. I would not want to count the times I have done something like that in a recipe. Sometimes it was a happy accident, other times it was a disaster… LOL. The good news is at least you tasted it before you served it. :-)))

  • http://www.facebook.com/jon.jefferson.73 Jon Jefferson

    Mustard just like egg yolks has lecithin. This is the chemical that allows oil and vinegar to bond. Keep on mind though that mustard doesn’t contain as much as egg yolk.

    The best way to taste your dressing is with what you will be using it on. Instead of a spoon use a bit of lettuce to taste how we’ll you have seasoned your dressing.

    • http://findingourwaynow.com/ Susan Cooper

      Hi Jon, I always love when you give us a bit of education about things like this. I do exactly that when I am testing a vinaigrette for taste. it makes a huge difference in your taste perspective, doesn’t it. :-)

  • http://biz.leoraw.com/about/ Leora Wenger

    This more or less how I make salad dressing, although I usually do it directly on the salad. I add the olive oil first to coat, then I add the apple cider vinegar. I like using Bragg’s raw apple cider – healthy stuff.

    • http://findingourwaynow.com/ Susan Cooper

      Hi Leora. I have done that too. It’s always fun to do when guest are watching. That is a wonderful vinegar. I don’t always have it available, but when I do, i love it. :-)

  • http://twitter.com/geekgirlusa Cheryl Therrien

    We have made our own salad dressing for years now. Much better than the stuff you buy. :)

    • http://findingourwaynow.com/ Susan Cooper

      Hi Cheryl, Indeed it is. I am so glad this is come thing in your home. See, here is another thing we have in common. :D

  • http://virtualadmintogo.com/ Elizabeth Scott

    It is so amazing how much fresher and better tasting homemade dressing is. I love vinegarettes and these are a must try. Do you think a stone ground mustard would be okay?

    • http://findingourwaynow.com/ Susan Cooper

      Hi Elizabeth, it really is hard to beat. Yes you can. Use it sparingly, no more then a teaspoon, and you will love the results. :-)

  • Kelly Wade

    Great post. I always try to make my own salad dressings and dips for veggies because even the ones labeled “healthy” in stores are full of sodium and sugar. I use your three parts olive oil to one part vinegar base, and I like using balsamic vinegar. I then add a few dashes of saltless seasoning (I always have some Mrs. Dash on hand) for the perfect healthy and natural dressing.

    • http://findingourwaynow.com/ Susan Cooper

      Hi Kelly, I know what you mean. That is a great tip about using Mrs. Dash. I have it on hand it is always a go too item to spark up a dish. It would do very nicely in a vinaigrette. :-)

  • Merle Gibbins

    This one sounds really tasty Susan, thanks for sharing and will have to give it a try.

    • http://findingourwaynow.com/ Susan Cooper

      Hi Merle, It is and you are so very welcome my friend. :-)

  • Candace M. Braddock

    This is such a great way to incorporate budgeting and healthy eating all in one shot. Thank you Susan for posting this!!!

    • http://findingourwaynow.com/ Susan Cooper

      Hi Candace and welcome. :-) It really does and it taste terrific too, a three way win for me. :-)

  • Jacs Henderson

    Looks and tastes good Susan – I use a similar version, but just guestimate the quantities! I also use dijon mustard mixed with my olive /rapeseed oil then add the balsamic – gives it a thicker consistency too.
    [I always think shop bought dressing has an artificial taste, probably the preservatives and a strange glutinous consistency]
    Loving that you share these home made – so good recipees :)
    thank you!
    Jacs

    • http://findingourwaynow.com/ Susan Cooper

      Hi Jacs, I used to guestimate but then I wasn’t always satisfied with the results. When I remember the three to one ratio, it works like a charm every time. :-)

  • http://twitter.com/JeriWB Jeri Walker-Bickett

    My husband used to make vinaigrette for us back in the day… Considering how hard it is to find good dressings in the bottle, this is something we should go back to doing.

    • http://findingourwaynow.com/ Susan Cooper

      Hi Jeri, Yes you should. it couldn’t be any easier and I love the fact that you can make a batch of for later. I’ll put it an fancy bottle and it just looks and tastes great. :-)

  • Susan Oakes

    I like making my own dressing and usually add mustard and sometimes strawberry vinegar. Like the extra tips you gave such as adding Italian herbs.

    • http://findingourwaynow.com/ Susan Cooper

      Hi Susan, I love the fact that we can mix and match with this. I add Dijon mustard all the time, yum. The strawberry vinegars sounds divine. :-)

  • http://www.facebook.com/catarina.alexon Catarina Alexon

    Never buy vinaigrette dressing either. It’s so easy to make and you add whatever ingredient you feel like adding. Most of the time don’t use vinegar but only olive oil and spices. That’s one way of doing it:-)

    • http://findingourwaynow.com/ Susan Cooper

      Hi Catarina, I know exactly what you mean. It is just so versatile and easy to make. I also do oil only with different herbs and spices. :-)

  • MK Slagel

    Great recipe. Recently I’ve been into trying to eat healthier and at the same time save money. It gets rather difficult when fruits and vegetables are rarely on sale for a good price, but I am trying to incorporate them more into my diet and restrict preservatives. As part of this, I recently discussed with my boyfriend making my own salad dressing so I could ensure it was healthy and I could save money. This is the perfect recipe to go along with that. Thanks for sharing!

    • http://findingourwaynow.com/ Susan Cooper

      That is awesome Mary. This will definitely fit into your new strategy. The best part is, you will know exactly what you’re eating with this. :-)

  • http://writespeaksell.com jeannettepaladino

    Susan — this is almost exactly the recipe I use for a Vinaigrette dressing. I always use Dijon mustard. I like the tang and added body.

    • http://findingourwaynow.com/ Susan Cooper

      Hi Jeannette, That is just so cool. Great minds do think alike. :-). I love using Dijon in this recipe for the very same reason. :-D

  • Pat Ruppel

    Looks simple and easy. Thank you Susan.

    • http://findingourwaynow.com/ Susan Cooper

      Hi Pat. You’re so welcome, my friend. It is that and oh so good too. :-)

  • HomeJobsbyMOM

    MMM sounds like something that would be great on a salad!

    • http://findingourwaynow.com/ Susan Cooper

      It is that Krystle. Not to mention easy to make and inexpensive… a winning combination. :-)

      • HomeJobsbyMOM

        Yep right up my alley :)

        • http://findingourwaynow.com/ Susan Cooper

          I knew it would be… :D

  • Amanda @ liberalartslife.com

    I NEVER buy dressing anymore–I’m glad you’re sharing this recipe! Here’s one for you: I wanted to make chicken salad yesterday and was out of mayo, so rather than run to the store I decided to try my hand at making my own. Let’s just say that if mayo is supposed to be yellow and runny/foamy, I did a fantastic job. Have you ever tried it? I could use a fool-proof recipe.

    • http://findingourwaynow.com/ Susan Cooper

      Hi Amanda, I have, but not in a while. I’ll go thru my file to see what I can find. :-)

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