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How to Make a Simple Vinaigrette Dressing

Save cash and get in touch with your inner chef when you make simple, delicious vinaigrette salad dressings at home.

Michael’s Basic Vinaigrette

This recipe is pretty bare bones, but it has a delicious flavor that makes you wonder why you haven’t done it sooner.

This recipe yields about 1/2 cup, enough for 4 servings


  • 4 Tablespoons oil
  • 6 teaspoons vinegar
  • 1 teaspoon lemon juice
  • 1 tablespoon sweetener (honey, sugar, agave)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon parsley flakes
  • 1/2 teaspoon garlic powder
  • a pinch of cayenne

Put everything into a jar and shake it until it is blended. I’d suggest that you put the lid on first, but whatever works. Alternatively you can mix everything with a wire whisk in a bowl.

Michael’s Basic Balsamic Vinaigrette

Here’s my version of the most popular vinaigrette dressing.

This recipe yields about 1/2 cup, enough for 4 servings


  • 4 tablespoons extra-virgin olive oil
  • 6 teaspoons balsamic vinegar
  • 1 teaspoon lemon juice
  • 3 teaspoons minced garlic
  • 1 teaspoon sugar (or agave nectar or honey)
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt

Note that when you store this dressing in the refrigerator, some separation of the oil is going to happen and the olive oil will solidify to some degree. All you need to do is let the dressing come back to room temperature and give it a thorough shake and it will be even better than Day 1!

Most vinaigrettes that do not use fresh herbs will keep in the fridge for about 3 weeks.

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