Email pagePrint page

fancy vinaigrette

Restaurant Style Vinaigrette

I’ve mentioned before that I’m a shift worker, I mean looooooong shifts.  I barely see sunlight.  So packing a healthy and satisfying lunch is part of a strategy meant to cope with a difficult and very long shift.  Enter salad.  I love you salad.  I eat a salad everyday at work.  That’s right, everyday.  How do i do this and still love salad you ask?  Well, I switch up the veggies and the dressing, thereby creating an entirely new salad experience each and every time.  Here, we have a new dressing to try!

Makes 1/2 Cup

1/4 cup extra virgin olive oil

2 tbsp white wine vinegar

The juice of half a lime

1 tbsp sugar

2 tsp Dijon mustard

1 clove garlic, crushed

1/2 tsp dried oregano

1/2 tsp salt

1/4 tsp pepper

Whisk all ingredients together in a small pot and then bring it to a boil; set aside to cool immediately.

Refrigerate until cold before serving.

Taste and adjust seasoning.

Notes:

  1.  This is adapted from here where the dressing is microwaved; this works awesome!
  2. I find that the best way to transfer a homemade vinaigrette is in a spice jar.

vinaigrettelabel-28



Restaurant Style Vinaigrette
Print Recipe
Restaurant Style Vinaigrette
Print Recipe
Ingredients
Servings:
Instructions
  1. Whisk all ingredients together in a small pot and then bring it to a boil; set aside to cool immediately.
  2. Refrigerate until cold before serving.
  3. Taste and adjust seasoning.
Recipe Notes
  1.  This is adapted from here where the dressing is microwaved; this works awesome!
  2. I find that the best way to transfer a homemade vinaigrette is in a spice jar.
Share this Recipe
Powered byWP Ultimate Recipe