Restaurant Style Vinaigrette
This is a shout-out to everyone with a certain New Year’s resolution… this insane recipe will help kick that stubborn first 5 pounds in the a$$! Happy New Year!!!!
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!
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Restaurant Style Vinaigrette
- Total Time: 5 minutes
- Yield: 1/2 Cup 1x
Description
My version of a restaurant-style vinaigrette, perfect for any and all occasions 🙂
Ingredients
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
Instructions
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
- This is adapted from here where the dressing is microwaved; this works awesome!
- I find that the best way to transfer a homemade vinaigrette is in a spice jar.
- Prep Time: 5 Minutes
- Category: Starter/Side
- 1/4 cup extra virgin olive oil
- 2 tbsp white wine vinegar
- 1 tbsp white sugar
- 2 tsp dijon mustard
- 1 clove garlic , crushed
- 1/2 tsp (dried) oregano
- 1/2 tsp salt
- 1/4 tsp peppr
- The juice of half a lime
- 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.
- This is adapted from here where the dressing is microwaved; this works awesome!
- I find that the best way to transfer a homemade vinaigrette is in a spice jar.
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