Hello, and welcome! If it’s your first time here, I’m gonna tell ya I can be a little bossy, so hold on to your seats! I want you to try this Classic Vinaigrette. It’s a minute or two to whip up, basically no effort, and it will free you!
classic vinaigrette for savory or fruit salads
I’ve been making this for over 50 years, since the 1960s, I know, right? I’m shocked, too! And my Mom made it before me. It was a “starter” real salad dressing for me, and now, maybe for you. It was a far cry from the Western, Thousand Island, and Green Goddess dressings of the time. (Ranch, I think, was yet to be invented!)
Making Homemade Dressings Will Free You:
It’s transformative in an unexpected way. Fresh and fabulous, and you just might find yourself clearing out the fridge door and tossing a mess of bottles and jars.
- They usually only take minutes to toss together.
- You control the ingredients and quality.
- They are cleaner & healthier.
- You almost have an endless variety.
- You make just what you need or extra if you wish, no waste.
- They taste fabulous and are customizable to your taste, too.
- They are usually less expensive than bottled, especially the high-end stuff!
About this Classic Vinaigrette for Savory or Fruit Salads:
I know Balsamic Dressings are all the rage, but this dressing is just as classic. And it’s not too over the top – it’s a basic workhouse of a recipe. And it doesn’t require a sophisticated palate to enjoy (meaning your kids should love this). And here’s a little secret – it easily goes savory or just a little sweeter. It’s all in your hands. Drizzle it over:
- Lettuce Salad: It’s a beautiful thing over a lettuce salad and goes with anything from simple romaine or iceberg salads all the way up to the fresh lettuce combos, maybe spring mixes.
- Spinach Salad: It’s a great play of flavors in almost any spinach salad. (If you add eggs and bacon, even better!)
- Tomatoes: On a hot day, when it’s almost too hot to eat, quarter tomatoes and drizzle just a touch of this dressing over the top.
- Arugula or Kale: But make it a little more on the sweet side, and complements anything sharper, arugula, or kale. It helps tame the sharper flavors.
- Fruit: Classic Vinaigrette is a beautiful addition to lettuce salads that feature a touch of fruit (such as peaches or pears). It also pairs well with melons or a mix of them, lightly drizzled over.
Make Ahead or Leftover:
- Easy to make ahead, this will keep for a week or two in the fridge. It does best in the door, where it’s not as cold as the rest of the fridge.
- If olive oil is used, it might become thicker or, as the dressing separates (there are no chemical stabilizers), it can form a layer of thicker olive oil. Bring it to room temperature before using. It can be easily warmed by placing the jar in a bowl of warm water.
The Flavor of Classic Vinaigrette:
Always mix this vinaigrette (or any vinaigrette) to taste. It should have a good balance of sweet and tart.
- As mentioned, it can be tart or sweeter, and that’s done by adding more or less sugar in relation to the amount of vinegar.
- I prefer dry mustard powder – just a touch is perfect. If you don’t keep it on hand, try a smidge of Dijon.
- And I usually use the onion juice. It takes just a minute, but sub in a little onion powder if you wish. Be careful not to let it clump; stir immediately when added.
Other Dressing Recipes You Might Like:
Check my Salad Dressings Menu for others, but if you like this recipe, you might also like:
- Sherry Vinaigrette – bright and tangy, this is one of my very favorite Vinaigrettes. The color will vary with the olive oil used.
Sherry Vinaigrette
- The Most Amazing Balsamic Vinaigrette – I have several Balsamic Vinaigrettes, including a simple one (check the menu, linked above), but this is worth an extra few minutes!
The Most Amazing Balsamic Vinaigrette
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.
Vinegar:
- Vinegar is almost always at a low for the year before Easter, during the big holiday sales. Stock up for the year on jugs of white vinegar, but check to see if the “fancier” vinegars are on sale, too.
- Vinegar sales are usually unadvertised, so if you miss Easter, watch for sales through the summer.
Olive Oil:
I hope I’ve given you some food for thought as well as this recipe for Classic Vinaigrette! Thanks for visiting, and I hope to see you here next time!
Mollie
classic vinaigrette for savory or fruit salads
Classic Vinaigrette Sweet or Savory
So easy and such a classic!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 3/4 cup 1x
- Category: Salad Dressings
- Cuisine: French
Ingredients
- 1/2 cup olive or canola oil
- 1/3 cup red wine vinegar (vary with cider, tarragon or malt)
- 3/4 teaspoons salt
- 1/4 teaspoon dry mustard or Dijon
- 1- 4 teaspoons sugar
- 1 teaspoon paprika
- 1/2 teaspoon onion juice
Instructions
Add all ingredients to a jar and shake.
Go by taste: Use just a touch of sugar if going savory. Omit the onion and use a higher amount of sugar if serving with fruit.
Onion can be easily juiced by grating a small amount, placing it in the corner of a basic, clean towel, and squeezing.
Taste and adjust seasonings. Will separate easily, so if passing at the table, do so in a jar that can be shaken.
I’m posting classic vinaigrette sweet or savory at Fiesta Friday and Throwback Thursday.
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