Vinaigrette for everything

Name: Vinaigrette for everything
Prep time: 5 min
Total time: 5 min
Yield: 8
Cuisine: American
Ingredients: 1/4 c vinegar, apple cider or red wine or any other favorite; 1/4 c oil, olive or canola; 2 Tbsp lemon juice; 1 Tbsp dried parsley; 2 tsp oregano, dried; 2 tsp garlic, dried; 1 tsp black pepper; 1 tsp dried dill weed; 1 tsp dried mustard

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By Linda Lehman
@SpokaneLinda

We eat this simple dressing everynight on salad or veggies. It is easy to change up by adding differant spice combo's. As written, this has a nice flavor with a slight Greek influence.
Lemon juice makes this the perfect addition to any main meal salad adding to any protein addition such as meat or beans!
A little goes a long ways!
Cutting the oil back and using more of the acid creates a more flavorful dressing that is healthier and adds intense flavor. We don't use sugar but I do use Stevia or other replacement for Cole slaw or a sweeter based dressing such as French

Rating:

★★★★★ 1 vote5

Serves:

Prep:

5 Min

Method:

No-Cook or Other

Ingredients

1/4 c

vinegar, apple cider or red wine or any other favorite
1/4 c

oil, olive or canola
2 Tbsp

lemon juice
1 Tbsp

dried parsley
2 tsp

oregano, dried
2 tsp

garlic, dried
1 tsp

black pepper
1 tsp

dried dill weed
1 tsp

dried mustard
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How to Make Vinaigrette for everything

Step-by-Step

Mix all in a jar, check seasoning. Pour over salad or veggies right before serving.
Excellant with chicken or tuna on a bed of greens!
For a creamy dressing, use 1/4 cup of the mix with 1/4 cup plain greek yogurt.
Add 2 T feta or blue cheese. Enough for 4 servings
For cole slaw dressing, use the creamy dressing with 1 T sugar or 1 tsp sugar substitue added and 1 T mustard seed. You can also add 2 T spicy brown prepared mustard for a tangy taste treat!
For a French style dressing, add 1-2 T of sugar or the equalivant of replacement sugar and 1/4 cup ketchup to 1/4 cup of the vinaegrette.
I don't add the dill or oregano if making this style.
For an awesome oriental flare,
use the oil and acid mix with 1 T hot mustard and than grate 2 T of ginger root and 3 cloves of garlic. Pout this over sliced meats, beef, chicken or fish arranged on a plate of salad greens. We served this in one of the finest hotels in the area back in the 80's!