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The California Table

California Cuisine with a Coastal Vibe

June 17, 2013 By Lisa Dearen 7 Comments

Dijon Vinaigrette

gluten-free-Dijon-Vinaigrette

Salads are one of my favorite lunches. Tossed together with whatever leftover protein I have in the fridge, it’s a fast, healthy lunch that always satisfies.

I try to rotate my dressings, though, to spice things up a bit. This Dijon Vinaigrette is one of my favorites; I turn to it again and again and trot it out for everything from PTA potlucks to fancy dinners at home. The Dijon gives it just enough punch to elevate it from ordinary to extraordinary, and the red vinegar adds a special zing. Between the zing and the punch, you can’t go wrong. Let’s eat!

xoxolisa

5.0 from 1 reviews
Dijon Vinaigrette
 
Print
Prep time
5 mins
Total time
5 mins
 
This is my go-to salad dressing. It also works well as a marinade for chicken.
Author: Lisa Dearen
Ingredients
  • ⅓ cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1¼ cups olive oil
Instructions
  1. Combine all ingredients into a small jar.
  2. Secure the lid and shake until all ingredients are combined.
  3. Stores well, refrigerated, for five days.
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3.2.1753

 

Filed Under: Salads & Sides

Reader Interactions

Comments

  1. Lizthechef says

    June 17, 2013 at 8:14 AM

    I make a version of this for my salads as well – who needs to buy commercial dressings with preservatives and heavens knows what else?

    Reply
    • Lisa Dearen says

      June 17, 2013 at 10:28 AM

      Liz – you’re so right! Who knows what’s in some dressings. Especially now that I’m gluten-free I find it so much easier to make my own.

      Reply
  2. Priscilla | ShesCookin says

    June 17, 2013 at 4:38 PM

    Ditto what Liz said! And I love making them in a jar – all you need to do is shake, pour, and store 🙂

    Reply
    • Lisa Dearen says

      June 18, 2013 at 9:16 AM

      Exactly! And it helps to use a little glass jar – I find that after a few days in the fridge, the dressing needs to be slightly warmed in the microwave to liquefy.

      Reply
  3. Brandon @ Kitchen Konfidence says

    June 19, 2013 at 12:40 PM

    I make a similar salad dressing with sherry vinegar. So simple, but so delicious!

    Reply

Trackbacks

  1. Quinoa & Chicken Summer Salad | Whisk & Cleaver says:
    July 2, 2013 at 6:22 AM

    […] it’s still hot, which allows the quinoa to absorb all the flavors of your dressing. I used a Dijon vinaigrette, but change it up with whatever you have on hand. About a quarter cup of dressing per cup of quinoa […]

    Reply
  2. Quinoa & Chicken Summer Salad - Whisk & CleaverWhisk & Cleaver says:
    May 3, 2015 at 4:45 PM

    […] it’s still hot, which allows the quinoa to absorb all the flavors of your dressing. I used a Dijon vinaigrette, but change it up with whatever you have on hand. About a quarter cup of dressing per cup of quinoa […]

    Reply

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