Vinaigrette Salad Dressing Recipe
Made with just a few wholesome ingredients—extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, and seasoning—it’s easy to whip up in minutes and keeps well in the fridge.
Equipment
- Small Jar with Lid or Mason Jar
- Whisk or Fork
- Measuring Spoons and Cups
- Small Mixing Bowl
Ingredients
- ¼ cup extra virgin olive oil
- 2 tablespoons apple cider vinegar (or substitute your favorite vinegar)
- 1 ½ teaspoons honey (or pure maple syrup for a vegan twist)
- ½ teaspoon Dijon mustard
- ⅛ teaspoon kosher salt
- Black pepper, to taste
Instructions
How to Make Vinaigrette Salad Dressing
- In a small jar or mixing bowl, pour in ¼ cup of extra virgin olive oil, 2 tablespoons of apple cider vinegar, 1 ½ teaspoons of honey, ½ teaspoon of Dijon mustard, and ⅛ teaspoon of kosher salt. Add black pepper to taste — I usually start with a few twists from the grinder.
- If you’re using a jar, seal the lid tightly and shake vigorously for about 20-30 seconds until the dressing looks creamy and well combined. If you prefer a bowl, whisk the ingredients briskly until fully blended and emulsified.
- Give your vinaigrette a quick taste test. If it feels too tangy, add a little more olive oil for richness. If you want more acidity, add an extra splash of vinegar. Feel free to tweak the honey or mustard for sweetness or depth—this recipe is very forgiving and easy to customize.
- You can use the vinaigrette immediately to dress your salad, or store it in an airtight container in the refrigerator for up to two weeks. Just give it a good shake or whisk before each use since the ingredients may naturally separate.