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    You are in: Home / Recipes / Basic Vinaigrette Dressing With 8 Variations Recipe
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    Basic Vinaigrette Dressing With 8 Variations

    Basic Vinaigrette Dressing With 8 Variations. Photo by Chef floWer

    1/1 Photo of Basic Vinaigrette Dressing With 8 Variations

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    3KillerBs's Note:

    Bottled salad dressing can be convenient but its expensive and often full of salt, sugar, and chemical additives. Making your own is simple and allows you to customize the seasonings to suit whatever meal you are preparing. The amounts given make about 1/4 cup and can be expanded infinitely for larger salads. It can be made several days ahead and kept in the fridge. Sorry about the slightly odd way of putting the ingredients for the creamy dressing variations. The recipe editor is picky about what it will accept.

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    Units: US | Metric

    Basic Vinaigrette

    • 3 tablespoons oil (I prefer extra-virgin olive oil)
    • 2 tablespoons vinegar (white, cider, wine, ..., not balsamic)
    • salt
    • black pepper (I prefer fresh-ground)

    Italian Vinaigrette

    Lighter Bacon Dressing

    Mustard Dressing

    Basic Creamy Vinaigrette Dressing

    Parmesan-Pepper Dressing

    Creamy Garlic Dressing

    Lemon Dressing

    Balsamic Vinaigrette

    • 3 tablespoons oil (I prefer extra-virgin olive oil)
    • 1 tablespoon balsamic vinegar
    • 1/2 teaspoon minced garlic
    • 1 pinch italian seasoning (optional)


    1. 1
      Shake all ingredients for your chosen variation together in a tightly-lidded container OR whisk together in a small bowl.
    2. 2
      Let stand 10 minutes to rehydrate dried herbs and blend flavors.
    3. 3
      Shake again then dress salad as desired.
    4. 4
      Note -- I recommend the lemon dressing on spinach.
    5. 5
      Note -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong greens such as escarole, curly endive, and dandelion greens.
    6. 6
      Note -- The sweeter version of the mustard dressing is great for a vinegar coleslaw if you discover that you have accidentally gotten one of those occasional cabbages that are a touch on the bitter side.
    7. 7
      Note -- feel free to play with other seasonings, more complex blends, flavored oils, and flavored vinegars. Once you've learned the technique you can customize your salad dressing to suit just about any meal.

    Ratings & Reviews:

    • on June 04, 2010


      We loved the lemon dressing! Which could also be called Greek dressing. I doubled the oregano since I used fresh, used one clove of garlic and added 1/8 teaspoon each of salt and pepper. Next time I will cut the oil back by one tablespoon so it is more lemony. Had it over arugula and it was sensational!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 07, 2014


      Tried the mustard version tonight, we doubled it for a simple green salad with grilled dijon chicken and it was excellent. Will definitely make this again, thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 22, 2014

      Please note that the nutritional information is not correct, as the software cannot distinguish between the original an all the variations, so all ingredients in all versions have been added together. This has been asked several times in the Cooking Q & A Forum.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Basic Vinaigrette Dressing With 8 Variations

    Serving Size: 1 (260 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 5284.1
    Calories from Fat 4959
    Total Fat 551.0 g
    Saturated Fat 79.4 g
    Cholesterol 72.6 mg
    Sodium 1702.2 mg
    Total Carbohydrate 84.4 g
    Dietary Fiber 2.7 g
    Sugars 41.1 g
    Protein 17.0 g

    The following items or measurements are not included:

    italian seasoning


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