It’s hard to find good salad dressings these days. Sometimes dressings are too gloppy and rich, and others just don’t pack enough punch for my salad greens.
Vinaigrettes are simple to make. Vinaigrettes are emulsified mixtures of oil and vinegar. Simply put, it’s a salad dressing. The perfect ratio for a vinaigrette is 3:1. 3 parts oil to 1 part vinegar. You have 1 tablespoon of vinegar? Whisk in 3 tablespoons of oil and you got yourself a simple vinaigrette. How about 1 cup of vinegar? Add in 3 cups of oil. (who the heck are you trying to feed with that amount of vinaigrette?!)
My college roommate introduced me to a really good salad dressing from Whole Paycheck. Brianna’s Blush Wine Vinaigrette is delicious, and it’s great on any salad with fruit like strawberries or pears. I looked at the ingredients list, and there really weren’t that many ingredients. I recreated my own version of this vinaigrette, and it turned out pretty darn close. Besides a basic balsamic vinaigrette now, I only make this salad dressing. It’s bomb.
Here’s what you need:
Red wine vinegar, lemon juice, agave syrup, salt, pepper, garlic powder, and vegetable/canola oil. Olive oil is too strong for this vinaigrette, so please try to use vegetable or canola oil.
To make it easier to whisk your vinaigrette, roll up a damp towel and form it into a nest for your bowl.
Rest the bowl on top. It’s guaranteed not to wobble around when you whisk.
Now add some red wine vinegar to the bowl.
With some fresh lemon juice. Fresh, I tell ya’. No bottled stuff that tastes like Squirt soda.
Add agave syrup. You can also substitute with honey or sugar. Adjust the amount as you see fit.
Add the salt. My, that’s a mighty big ramekin for such a tiny amount of salt, huh? Oh, the things I do when prepping ingredients.
Add freshly ground black pepper..
And potent garlic powder..
Whisk, whisk, whisk away.
Now add the oil in a slow, steady steam, and constantly whisk at the same time to emulsify (combine) the vinaigrette.
Keep adding in a slow steady stream, and whisk!
Whisk whisk whisk. til you get this.
Total time: 5 minutes
Prep: 5 min
Cook: 0 min
Yield: ½ cup vinaigrette
2 tablespoons red wine vinegar
1 tablespoon of agave syrup (substitutes: 1 tablespoon honey or 2 teaspoons sugar)
1 tablespoon fresh lemon juice
1 teaspoon table salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
6 tablespoons vegetable oil (canola or vegetable, not olive oil)
In a small bowl, whisk together vinegar, agave syrup, lemon juice, salt, garlic powder and pepper. While whisking constantly, slowly add oil in steady stream until vinaigrette is thoroughly blended. (Or place all the ingredients in a jar and shake to combine).
Toss salad greens with a few tablespoons of vinaigrette and serve immediately. Cover and refrigerate dressing, whisking or shaking again before use.