Best 3 Scrumptious Fresh Vinaigrette Dressing Recipes

In the culinary world, a scrumptious and well-balanced vinaigrette dressing stands as a testament to the art of simplicity and flavor. With its origins deeply rooted in the kitchens of France, this versatile dressing has become a global favorite, gracing salads, marinades, and even grilled dishes with its tangy and refreshing charm. Whether you're a seasoned chef or a home cook seeking to elevate your culinary skills, crafting the perfect vinaigrette dressing is an essential endeavor that invites experimentation and creativity.

Here are our top 3 tried and tested recipes!

BASIC VINAIGRETTE DRESSING WITH 8 VARIATIONS

Basic Vinaigrette Dressing With 8 Variations image

Bottled salad dressing can be convenient but its expensive and often full of salt, sugar, and chemical additives. Making your own is simple and allows you to customize the seasonings to suit whatever meal you are preparing. The amounts given make about 1/4 cup and can be expanded infinitely for larger salads. It can be made several days ahead and kept in the fridge. Sorry about the slightly odd way of putting the ingredients for the creamy dressing variations. The recipe editor is picky about what it will accept.

Provided by 3KillerBs

Categories Salad Dressings

Time 15m

Yield 1/4 cup

Number Of Ingredients 34

Ingredients

3 tablespoons oil (I prefer extra-virgin olive oil)
2 tablespoons vinegar (white, cider, wine, ..., not balsamic)
salt
black pepper (I prefer fresh-ground)
basic vinaigrette (use EVOO and red wine vinegar)
1/2 teaspoon minced garlic
1/2 teaspoon italian seasoning
1 pinch crushed red pepper flakes (optional)
basic vinaigrette (use canola or corn oil and cider vinegar)
1 tablespoon crumbled bacon
1/2 tablespoon finely minced onion
1 pinch celery seed (optional)
1/4 teaspoon prepared mustard (optional)
1 -3 teaspoon brown sugar or 1 -3 teaspoon another sweetener, to taste
italian vinaigrette
1 teaspoon prepared mustard (I recommend Dijon or spicy brown)
1 -3 teaspoon honey (optional) or 1 -3 teaspoon another sweetener, to taste (optional)
basic vinaigrette
2 -3 tablespoons sour cream or 2 -3 tablespoons plain yogurt
basic creamy vinaigrette dressing
1 tablespoon grated parmesan cheese
1/8 teaspoon fresh ground black pepper (to taste)
basic creamy vinaigrette dressing
1 garlic clove, put through press
fresh ground black pepper
1 pinch italian seasoning (optional)
3 tablespoons olive oil (I prefer extra-virgin)
3 tablespoons lemon juice
1/2 teaspoon oregano
1/2 teaspoon minced garlic
3 tablespoons oil (I prefer extra-virgin olive oil)
1 tablespoon balsamic vinegar
1/2 teaspoon minced garlic
1 pinch italian seasoning (optional)

Steps:

Shake all ingredients for your chosen variation together in a tightly-lidded container OR whisk together in a small bowl.
Let stand 10 minutes to rehydrate dried herbs and blend flavors.
Shake again then dress salad as desired.
Note -- I recommend the lemon dressing on spinach.
Note -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong greens such as escarole, curly endive, and dandelion greens.
Note -- The sweeter version of the mustard dressing is great for a vinegar coleslaw if you discover that you have accidentally gotten one of those occasional cabbages that are a touch on the bitter side.
Note -- feel free to play with other seasonings, more complex blends, flavored oils, and flavored vinegars. Once you've learned the technique you can customize your salad dressing to suit just about any meal.

LEMON VINAIGRETTE

Lemon Vinaigrette image

Versatile and delicious, this lemon vinaigrette is a favorite among homemade salad dressings. The fresh lemon flavor brightens up simple green salads as a dressing but it's also a lively addition to fresh steamed vegetables, like broccoli, green beans or cauliflower. -Sarah Farmer, Taste of Home Culinary Director

Provided by Taste of Home

Time 5m

Yield 1/2 cup

Number Of Ingredients 5

Ingredients

2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
6 tablespoons extra virgin olive oil

Steps:

In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.

Nutrition Facts : Calories 183 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 208mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

SCRUMPTIOUS FRESH VINAIGRETTE DRESSING

Scrumptious Fresh Vinaigrette Dressing image

A light, fresh-tasting salad dressing that goes great with a green salad and Italian food. Simple and easy to prepare.

Provided by Colean

Categories Salad Dressings

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup olive oil
4 capfuls balsamic vinegar
squeeze of 1/2 lemon
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper
1/8 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon parsley
1 tablespoon Dijon mustard
heaping tsp sugar
2 tablespoons shredded parmesan cheese (optional)

Steps:

Dump ingredients into a jar or container with a tight-fitting lid. Shake until mixed. Pour on green salad.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dressing.
Experiment with different vinegars and oils. There are many different types of vinegar and oil that you can use to make a vinaigrette, so don't be afraid to experiment until you find a combination that you like.
Add some herbs or spices to your dressing. This is a great way to add some extra flavor and complexity to your dressing.
Let your dressing sit for a while before using it. This will allow the flavors to meld together and develop.
Store your dressing in a jar or container in the refrigerator. It will keep for up to 2 weeks.

Conclusion:

Vinaigrette dressings are a versatile and delicious way to add flavor to your salads, vegetables, and other dishes. They are easy to make and can be customized to your own taste. So next time you're looking for a quick and easy way to add some flavor to your meal, try making a vinaigrette dressing.