This quick vinaigrette dressing recipe is delicious and made with ingredients you have on hand. No special ingredients, just the basics. This vinaigrette dressing will make your salad shine and taste scrumptious. It is very versatile; it compliments many different types of salad greens and toppings.
Making the Vinaigrette Dressing
I have a salad dressing bottle that I use to mix everything in. I use a funnel and put in the dry ingredients first, so they don’t stick to the funnel, then I add in the liquids. Once everything has been added I put on the top and give it a good shaking. If I’m not going to serve this immediately, I’ll shake it to mix it up, and then put it in the refrigerator and periodically shake it. Usually within a couple of hours the sugar is fully dissolved and ready to be used. You can use a blender for this process. I don’t, simply because I want fewer dirty things to wash.
I typically use Canola oil in the dressing. You can use other oils, but just make sure they are not ones that will solidify when refrigerated. I thought olive oil sounded like a good healthy idea until I took it out of the refrigerator, and it was solid in the pour bottle. I had to go to plan B for the dressing on that salad.
Using the Vinaigrette Dressing
When I serve this vinaigrette dressing it is often served on Strawberry Pecan Salad or with a salad “formula” that I use. I love this dressing paired with a salad this way. For the salad formula as I call it, I select the following 4 items and I layer them in the bowl on the plate in this order:
- 2 cups Greens of choice (Spring mix, iceberg lettuce, romaine, baby spinach)
- One Fruit of choice (4 Strawberries, 1/8 cup blueberries, 1/4 of an apple, 1/8 cup mandarin oranges, 1/2 pear)
- 1 tbsp Nuts (chopped pecans, sliced or slivered almonds, candied pecans)
- 1 tbsp Cheese (shredded Parmesan, Asiago, Romano, Cheddar, Colby Jack)
When I’m ready to serve the salad, each person can pour their desired amount. Adding the vinaigrette early will make your greens get soggy. Since the vinegar and oil will separate it will need a gentle shake before using too.
Storing the Vinaigrette Dressing
When not using it, it will need to be refrigerated. If you use a good dressing bottle that seals it will keep for a couple of weeks in the fridge.
Try this quick vinaigrette dressing on a salad “formula” or on a salad of your own choice. Please reach out to me and let me know what you tried and what you thought of it. I am always interested in other people’s ideas. I like to try them too.
Happy cooking!
Vinaigrette Dressing
Equipment
- 1 Container that seals
Ingredients
- ½ cup Vegetable oil Do not use olive oil.
- ¼ cup Sugar
- ¼ cup Cider vinegar or red wine vinegar
- 1 clove Garlic, minced
- ¼ tsp Salt
- ¼ tsp Paprika
- ⅛ tsp Pepper
Instructions
- Put all ingredients into a container that seals and seal it.
- Shake it until the sugar is dissolved.
- Once the sugar is dissolved, it is ready to use.
- Keep refrigerated.
