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Best Vinaigrette Recipes

Best Vinaigrette Recipes


Top Rated Vinaigrette Recipes

Chef Laurent Gras served this dish as part of a special menu served at BLT Fish in New York City for one week during the first week of May. It is perfect timing since black bass season begins the first of May.

Americas’ most popular burrito chain also serves an addictive salad dressing that tastes incredible on just about anything. Because we love it so much, we have tested and perfected a version of Chipotle’s Chipotle-Honey Vinaigrette that’s easy enough for any home cook to prepare and rivals the original. This vinaigrette is so versatile that it’s perfect drizzled simply on top of crisp romaine salad, but also works great as a dip and makes a wonderful appetizer served with a crudité. You can also use this dressing to marinate chicken, fish, and even beef.

Charred, barely wilted romaine hearts are this year’s trendiest summer side dish.This recipe is courtesy of Dessert Now Dinner Later.

This flavorful and refreshing noodles recipe is courtesy of Beaker & Gray in Miami. We recommend doubling the chili vinaigrette and using the leftovers on anything and everything for the next week or so.

This flavorful and refreshing noodles recipe is courtesy of Beaker & Gray in Miami. We recommend doubling the chili vinaigrette and using the leftovers on anything and everything for the next week or so.

A simple mustard-based French-style vinaigrette from chef Luc Dimnet of Brasserie in New York City that is used to finish his Frisée aux Lardons and Haricots Verts Salads.

This Asian vinaigrette recipe gives your basic vinaigrette recipe a kick! The mild heat that it brings will make any salad or vegetable a bit more exciting and will have you wanting to eat your greens more so than usual.

Couscous, small round pieces of pasta made from a mixture of semolina flour and water, makes the perfect base for a cold salad. If you’re looking for something other than a sandwich to pack for lunch, this is a great option. This recipe calls for red bell peppers, zucchini, feta cheese, and a lemon vinaigrette, but you could easily adapt this concept based on the ingredients you have on hand or your personal taste preference.Click here for more pasta salad recipes.

A simple yet versatile dressing that can be used to toss with lettuce greens, or a variety of roasted vegetables, like beets.

This following recipe is what you would call a back-pocket recipe — something you can store away in your brain and pull out whenever you need it without ever actually looking back at the recipe. It is simple, bright, balanced, flavorful, and most importantly it goes well with almost any salad.

In cooking these tender and flavorful cheeks, I approached them as I would scallops. Searing them on a hot cast-iron pan, flipping them, and then allowing the residual heat from the pan to finish the cooking process. They are delicate and do not require a lot of cooking time and are best a little underdone. Because they are so flavorful, I kept the seasonings to a minimum and just brightened it up with sweet Meyer lemons and refreshing basil. Feel free to serve them with roasted asparagus as I did or other seasonal vegetables. Check out more Healthy and Hearty Halibut Recipes.

These flavors are a perfect blend for three-bean or similar salads. Let your imagination be your guide. And the flavors only get better after a day in the fridge.Click here to see 4 Summer Salad Dressings.


Balsamic Vinegar

The most important thing to remember when you make balsamic vinaigrette: Not all balsamics are made the same. I repeat, not all balsamics are made the same.

If the vinegar you choose is too bitter or acidic alone, you’ll end up with a less-than-pleasing dressing.

Balsamic vinegar that comes in giant bargain bottles tends to be more acidic, so look for a smaller bottle of well-aged balsamic. A little goes a long way, and it is well worth the few extra dollars to use high-quality vinegar. I’ve been loving aged fig balsamic lately.

Olive Oil

Look for cold-pressed, extra virgin olive oil. You may also opt for another oil with a light, pleasant flavor, like avocado or grapeseed oil.

Dijon Mustard or Whole Grain Mustard

Time for one of my favorite condiments: I love grainy mustard.

I’ve been using Sierra Nevada Stout a lot lately. Some people like Grey Poupon, and I’ve used it on occasion.

Again, just make sure you like the flavor before adding it to your dressing. Most people consider this ingredient optional in balsamic vinaigrette, but I always add it as it enhances the taste and helps the emulsion process.

Sea Salt

I always use sea salt for its rich mineral content. Look for a finely ground salt, so it dissolves in your dressing. I use the brand Real Salt.

Black Pepper

Freshly ground black pepper is always best. I twist my grinder to a medium grind.


How do you make garlic vinaigrette?

You guys, it could not be easier to make vinaigrette! All you have to do is whisk together all the ingredients until they are emulsified. I like to let mine set for about 20 minutes before using and then whisk once more.


Ingredients

Step 1

Whisk oil and lemon juice in a small bowl or shake in a resealable jar to emulsify season with salt and pepper.

How would you rate Basic Lemon Vinaigrette?

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Favorite Homemade Dressings & Salads

  • This Homemade Thousand Island Dressing recipe is another classic fave. is so easy to whip up and perfect for meal prep.
  • Spicy meets cool in this satisfying Buffalo Chickpea Salad with Cool Tahini Ranch.

If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!


Easy Balsamic Reduction

Balsamic vinegar (Aceto Balsamico di Modena) comes from Modena in the Emilia Romana region of Italy. The vinegar is made from grape juice which is simmered down to create a very concentrated liquid. Once it has been turned into a very concentrated liquid, it is then put into wooden barrels to ferment, sometimes for decades. These are by far the sweetest and most expensive to buy.

Balsamic reduction, aka glaze, is a wonderful condiment and loved by cooks and chefs the world over for its complex, thick vinegary sweetness. However, you can create your own concentrated sweet vinegar at home which mimics—but can never replace—the genuine one at a fraction of the price. And it is so very easy to do.

The balsamic vinegar to use for the reduction should not be the aged ones, but the commercial and much cheaper ones, which tend to be less sweet and colored, using caramel rather than fermentation. They are excellent to use in salad dressings and are perfect for making a balsamic reduction.

Once you have made your balsamic reduction, its uses in the kitchen are endless. From decoration to adding an extra dimension of flavor to many dishes, such as meats, fish, cheeses, and vegetables to strawberries (yes, you read that right), and even ice cream, this recipe is surprisingly versatile.


This easy and simple Homemade Vinaigrette Salad Dressing Recipe paired with a blended ground beef, Carrot & Thyme BurgerFit burger with Koops’ Mustard and SunGarden sprouts on top is one of my favorite meals for the spring and summer!

With just a few basic ingredients in your kitchen, you can whip up a delicious salad dressing in minutes! You don’t have to make special trips to the grocery or steer away from making a healthy salad for lunch or dinner because you don’t have a dressing in your refrigerator. Your basic template:

  • Vinegar (Red wine vinegar, apple cider vinegar, rice vinegar, balsamic, fruit vinegar such as pear)
  • Mustard (Dijon, honey, spicy, even plain yellow!)
  • Olive oil (good olive oil is a staple in my kitchen and I use it almost exclusively for making dressings. I use coconut oil or avocado oil for cooking!)
  • Salt (we love using our BurgerFit smoked salts or Himalayan sea salt)
  • Honey or maple syrup (if needed!)

My favorite way to make any salad dressing is putting all of the ingredients into a mason jar with a lid and shake – I’m reducing the number of dirty dishes, any leftover dressing is already in its storage container, and it takes just a few seconds to shake it all together!

Trying to get kids to eat vegetables can be really difficult and that is why I love that this burger is blended with carrots. Kids (and picky adults) won’t even know they are eating vegetables and they will be loving it! Using sprouts can also be a win for getting a kid to eat vegetables. A sprout is a lot less intimidating to try than a whole vegetable. Sprouts are cute and fun and they make kids curious. Plus, sprouts have such a concentrated amount of nutrients that you don’t have to worry about your kids not getting their vitamins and minerals – a small portion of sprouts will have them covered!

I used coconut oil when cooking the carrots for the BurgerFit burger, but you could use any cooking fat that you prefer to cook with: olive oil, avocado oil, lard, tallow, etc. You can also use fresh thyme in place of dried thyme. If you do, triple the amount of thyme.

When making this simple homemade vinaigrette, you can really use any of your favorite Koops’ Mustards but since I love food with a kick, I used the Spicy Brown Koops’ Mustard. If you aren’t a spice fan, you can experiment with any of the Koops’ Mustards and SunGarden sprouts!

Some of the Koops’ Mustards that I think would be great in this recipe are:

I used the Crispy Sprout Mix from SunGarden to add an additional crunch to my salad. Salad dressing with these sprouts is mouth-watering. If you want to try a different type of sprout with this recipe, some of the SunGarden sprouts that I think would be great on this burger are:

I typically always eat my BurgerFit burgers over greens. I added my Beet Sauerkraut recipe, cilantro from my garden, avocado, sprinkled the Garlic Blend BurgerFit Smoked Salts, and some of the leftover carrots from making the BurgerFit burger! YUM! For picky eaters or those that can’t get away from their love for bread and traditional burgers like my boys (my husband and son), I usually serve their burger with a bun, pickles, and cheese – but always Koops’ Mustard on top! If you are wanting to get a little more creative with ways to serve your BurgerFit burgers, we have BurgerFit deconstructed recipes to help you out! Here are a few of my favorite BurgerFit deconstructed recipes:


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23 comments

Can I use dry ground mustard instead of prepared Dijon? If so, how much?

We have not tested this recipe with dry mustard.

Can I use white wine vinegar or Apple cider vinegar instead of red wine vinegar?

Either of those will give a very different taste profile.

Why this recipe is calling for light olive oil? Can I just use extra virgin olive oil instead?

I definitely would use my best strongest EVOO because I love the flavor.

What serving size is this recipe?

It is going to be approximately 2-3 tablespoons. Add the volume of the liquid ingredients (there are 16T in 1cup) and then divide by 10. Add in a little extra because of the volume of the dry ingredients.


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Recipe Summary

  • 1 ½ tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon salt
  • 2 garlic cloves, minced
  • 6 cups baby spinach leaves (about 6 ounces)
  • ¼ cup vertically sliced red onion

Combine the first 6 ingredients in a large bowl, stirring well with a whisk. Add 6 cups spinach and red onion toss to coat.

Spinach-Pasta Salad Variation: Cook 1/2 cup mini farfalle according to package directions. Drain. Rinse with cold water drain. Add garlic vinaigrette, 3 cups baby spinach, and 1/4 cup chopped red onion. Yield: 4 servings. CALORIES 106 FAT 4g (sat 8g) SODIUM 108mg

Wilted Spinach Variation: Increase garlic to 3 thinly sliced cloves. Heat vinaigrette in a large skillet over medium-high heat. Add onion and garlic saute 2 minutes. Gradually add 1 (9-ounce) package fresh spinach toss until wilted. Yield: 4 servings. CALORIES 78 FAT 1g (sat 7g) SODIUM 191mg

Spinach Baked Potato Variation: Microwave 4 (6-ounce) Yukon gold potatoes 13 minutes or until tender. Prepare wilted spinach divide spinach among potatoes. Top each with 1 1/2 tablespoons crumbled feta cheese. Yield: 4 servings. CALORIES 255 FAT 1g (sat 8g) SODIUM 358mg


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