French Vinaigrette Dressing

Linotte MelodieuseFood3 Comments

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You know why I love the summer? Because sometimes it’s just too hot and humid outside to actually cook. At least, this is how summers are most of the time in Michigan. And when I don’t want to cook, what’s the best thing to make? Ding, ding, ding–you guessed it! A nice, green, refreshing salad.

Yummy!

But what good is a salad without some awesome salad dressing? While I’ll admit I love the creamier dressings like ranch, sometimes they can be a little much on a really hot day, and many of the store-bought salad dressings can be way too oily or just don’t taste right. This is when I stock my pantry with the ingredients needed for this great salad dressing, French vinaigrette. It’s not like the French dressing you see in the stores here in the United States; it’s an actual vinaigrette that is so awesome you might not ever go back to store-bought, bottled vinaigrettes again. And it can be used in any type of salad, or, if you’re adventurous, as a marinade.

Ingredients:

1 cup olive or salad oil
1/3 cup vinegar or lemon juice
3/4 tsp. salt
1/4 tsp. dry mustard (optional)
1/8 tsp. pepper

In a small bowl, covered jar or cruet, combine ingredients. Stir with a fork, or cover the jar or cruet and shake until well mixed. Cover and refrigerate until serving time. Stir or shake just before serving.

You can put this on anything–regular salad, pasta salad, mixed with mayonnaise for a tuna salad, in a marinade. If you prefer more or less oil, vinegar, or seasonings, adjust to your liking. I tend to put in as much vinegar or lemon juice as I do oil, and sometimes I will add different seasonings to it, like an Italian spice blend.

It's easier to put all the ingredients in a jar or cruet, seal, and then shake up to mix.

So go on! Try it! I think you will like it.

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Linotte MelodieuseFrench Vinaigrette Dressing

3 Comments on “French Vinaigrette Dressing”

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  1. Avatar of TheCaptainofMyHeart
    TheCaptainofMyHeart

    This is an excellent recipe that I use all the time. I sometimes use champagne vinegar and walnut oil and add the teensiest (like 10 granules) amount of sugar. Good choice!

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