Classic Red Wine Vinaigrette
It’s Time For A (Salad Dressing) Revolution!
Classic red wine vinaigrette.
It’s a new year and a new you.
You want to eat healthy and so you choose to eat a salad.
Reasons To Think Twice About Using Bottled Dressings
But here’s a truth you need to know.
That bottled salad dressing that you use to either drizzle or drench your greens may be the unhealthiest part of your meal.
Most processed salad dressings contain very little of the simple flavor pizzazz you’re looking for, and very much of the stuff you’d be better off not consuming.
- Cheap canola or soy bean oil.
- Stabilizers, Thickeners, Emulsifiers. These are typically the words on the back of the bottle that you can’t pronounce.
- Over the top levels of Sodium and Sweeteners.
None of these ingredients NEED to be in your salad dressing.
It’s Time For A Salad Dressing Revolution – Make Your Own!
It’s time for a salad dressing revolution called “Make Your Own and Save Money!”
Here’s how: The classic ratio for vinaigrette is 3 parts oil to 1 part acid (vinegar, lemon, juice, etc.) Whisk these ingredients together with a bit of mustard, either dried or prepared, added for flavor and as an emulsifying agent to bind the oil and vingegar. If you like your salad dressing more tart, like I do, use a 2 to 1 ratio. Let your tastebuds be your guide.
The Sky Is The Limit Once You Master The Classic Red Wine Vinaigrette
Once you master the basic vinaigrette skill, the sky is the limit in terms of the types of salad dressings you can make. Experiment and add whatever suits your fancy to the basic recipe including garlic, herbs, etc.
For a super quick, super delicious way to dress your greens, drizzle your assembled salad with extra-virgin olive oil and a squeeze of lemon juice. This is my personal favorite.
Give it a try this week. Save yourself from all the extra additives you don’t need and save money.Print
With a simple understanding of how to make a vinaigrette you’ll never want to buy a bottled salad dressing again! The classic vinaigrette is 3 parts oil to 1 part acid (vinegar, lemon juice, etc.). This recipe is 2 parts oil to 1 part acid as my preference is for salad dressings on the tart side. The mustard not only adds flavor, it also acts as an emulsifying agent to bind together the oil and the vinegar.
- 1/2 teaspoon Dijon mustard
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- Whisk together red wine vinegar and Dijon mustard in a small bowl.
- Slowly stream olive oil into bowl while whisking it together with the red wine vinegar mixture.
- Season as desired with salt and pepper.