Total Time
Prep 3 mins
Cook 0 mins

This is something I've been working on for my salads, including the two I posted on Zaar. I've decided that instead of dumping some ingredients into a salad in order to flavour them to make a little dressing out of it first, and then toss it with a vegetable salad.

Ingredients Nutrition


  1. Pour each ingredient into a small bowl.
  2. With a small whisk, whisk the ingredients until well blended and slightly thickened (it's always going to be slightly thickened, so don't worry about getting that desired consistency).
  3. Add to your favourite vegetable salad, and referigerate until ready to serve (or have right away, if desired).


Most Helpful

Since this is so similar to the Greek salad dressing that I make, I decided to try it out on a Greek salad. It was a wonderful variation! I really loved the tartness of this, and the salt and pepper give it a little bite. The name is a bit misleading since there's actually very little red wine vinegar flavor (in comparison to the lemon and pepper).

Stephanie Z. May 19, 2007

This is absolutely the worst Red Wine Vinaigrette Dressing I have ever tasted. I tried it due to all the five stars given. Beware! Too much lemon juice, too much salt and too much oil. To think I wasted all that good Olive Oil for this....

Rileah's Mom January 28, 2011

Easy peasy! I used one organic lemon, which yielded exactly 1/3 cup juice. For the salt, I used 1 1/2 tsp Eden sea salt, and since my pepper was a fine grind organic black pepper, I opted to use 3/4 tsp instead of the full tsp. The olive oil was organic and first pressed, and the red wine vinegar was also organic; the result was delicious, and absolutely a vinaigrette that will be on our favourite list! It continues to baffle me that folks buy salad dressing when this is an option. Thanks, Studentchef! Made for Veggie Swap 30 - January 2011.

Katzen January 23, 2011

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