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!
Dijon Vinaigrette
Prep time
Total time
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
- Combine all ingredients into a small jar.
- Secure the lid and shake until all ingredients are combined.
- Stores well, refrigerated, for five days.
I make a version of this for my salads as well – who needs to buy commercial dressings with preservatives and heavens knows what else?
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.
Ditto what Liz said! And I love making them in a jar – all you need to do is shake, pour, and store 🙂
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.
I make a similar salad dressing with sherry vinegar. So simple, but so delicious!