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Oil and Vinegar Dressing Recipe—Key to Zesty Vinaigrettes

@GFHomemade  #GlutenFreeHomemade

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Updated August 25, 2016

If you are looking for an oil and vinegar dressing recipe to kick up the flavor of your leafy greens, then you have come to the right place, because you know it is the dressing that makes the salad!

Whether you are dressing simple lettuces, such as iceberg or butter lettuce, or are adding a piquant punch to an ethnic mix of vegetables, there is an oil and vinegar dressing recipe variation to meet your culinary needs.

Can’t find what you are looking for?

Then, use the key recipe below and change up the ingredients to achieve the flavor nuances you seek.

For example, choose a neutral oil, such as safflower oil, when you want to showcase a flavored vinegar, such as blackberry vinegar.

Perhaps the theme of your salad is all about walnuts; use walnut oil to add a depth of nuttiness along with a mild vinegar, such as white wine or rice vinegar.

Vegetable marinades require stronger flavors, such as organic cold pressed virgin olive oil and balsamic vinegar, laced with strong tasting add-ins, such as garlic, basil and fresh grated Romano cheese.


Use the chart below as a guide to create your own oil and vinegar salad dressing recipe.


Oils

avacado

canola

corn

flaxseed

grapeseed

hemp

nut

olive

safflower

soybean

sunflower

vegetable

Vinegars

apple cider

balsamic

flavored

herbed

malt

raspberry

red wine

rice

sherry

white wine

Herbs

basil

chives

cilantro

dill weed

mint

oregano

parsley

rosemary

tarragon

thyme

sage

Mustards

Dijon

dry mustard

stone ground

yellow

Flavorings

garlic

onion

scallions

shallots



Oil and Vinegar Dressing Recipe Tips

  • Consider the nutritive value of the oils you use.  Mechanically extracted oils are heated at the expense of valuable nutrition. Choose organic, virgin oils that have been cold or expeller pressed.


  • Acidic juices can be substituted for all or part of the vinegar measure, such as lemon, lime, orange, grapefruit, pineapple, or any combination of juices thereof.


  • To take the tart edge off an oil and vinegar dressing recipe, add a pinch or more of sugar, or a dab or two of honey.  Maple and golden syrups, or molasses, work well, too.


  • Present your oil and vinegar dressing recipe into an attractive decanter with a tightly sealed lid.  My favorite salad dressing decanter is a Good Seasons™ cruet I purchased at my local grocery market.  I ditched the packages of dry salad dressing mix, because they are not gluten-free, and fill the cruet with my delicious gluten-free homemade salad dressings instead.


  • The key recipe ingredients measures are tailored to match the markings on a Good Seasons™ cruet.  If you wish, you can add the 2 to 3 tablespoons of water, as marked on the cruet, without compromising this recipe.


  • To add a little more body to this thin concoction, put in a scant pinch of xanthan gum along with the rest of the ingredients, and then shake well.


Oil and Vinegar Dressing Recipe

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Time:  5 minutes

Servings:  about 8 servings, 2 tablespoons each

Ingredients

  • 1/2 cup oil
  • 1/3 cup vinegar
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon fresh ground black pepper

Instructions

  1. Into a medium jar, decanter or cruet put in the measured the ingredients.
  2. Cover jar with a tight fitting lid and shake vigorously to mix.
  3. Let dressing stand at room temperature at least 1 hour before serving to allow flavors to develop; ingredients will separate.
  4. With lid on, shake well before serving.
  5. Refrigerate leftover salad dressing.
  6. To reuse, let dressing come to room temperature, and then shake before serving.
  7. Dressing will keep for about 2 weeks when refrigerated.

Variations

Bleu Cheese or Gorgonzola Vinaigrette

  1. Prepare as directed in key recipe.
  2. Use safflower oil and lemon juice.
  3. Add 1/3 cup crumbled Bleu or Gorgonzola cheese.


Citrus Vinaigrette

  1. Prepare as directed in key recipe.
  2. Use safflower oil.
  3. Substitute lemon or lime juice for vinegar.
  4. Add 1 teaspoon dried herb of your choice.


Classic French Dressing

  1. Prepare as directed in key recipe.
  2. Use safflower oil and white wine vinegar.
  3. Add 1 clove garlic, crushed and minced.


Dijon Vinaigrette

  1. Prepare as directed in key recipe.
  2. Use olive oil and white wine vinegar.
  3. Add 2 teaspoons Dijon mustard.
  4. Add 1 tablespoon onion, scraped and minced or equivalent minced shallot.
  5. Add 1 clove garlic, crushed and minced.


French Vinaegrette

  1. Prepare as directed in key recipe.
  2. Use safflower oil and white wine vinegar.
  3. Add 1 teaspoon sugar and 1/2 teaspoon dry mustard.


Greek Dressing

  1. Prepare as directed in key recipe.
  2. Use olive oil and and substitute half of white wine vinegar with lemon juice.
  3. Add 1/2 teaspoon dried oregano.
  4. Add 1 clove garlic, crushed and minced.


Italian Dressing

  1. Prepare as directed in key recipe.
  2. Use olive oil and substitute half of white wine vinegar with lemon juice.
  3. Add 1/2 teaspoon sugar, 1/4 teaspoon dry mustard, 1/8 teaspoon onion powder, 1/8 teaspoon dried oregano, 1/8 teaspoon paprika and 1/8 teaspoon dried thyme.
  4. Add 2 cloves garlic, crushed and minced.


Lemon Thyme Vinaigrette

  1. Prepare as directed in key recipe.
  2. Use safflower oil and substitute half of white wine vinegar with lemon juice.
  3. Add 1½ teaspoons dried grated lemon peel, 1 teaspoon sugar and 3/4 teaspoon dried thyme.
  4. Add 1 clove garlic, crushed and minced, and 1/3 cup parsley, minced.


Maple Vinaigrette

  1. Prepare as directed in key recipe.
  2. Use olive oil.
  3. Omit vinegar measure and add 2 tablespoons balsamic vinegar.
  4. Add 1 tablespoon maple syrup, 2 teaspoons Dijon mustard and 1/2 teaspoon dried basil.


Raspberry Vinaigrette

  1. Prepare as directed in key recipe.
  2. Use safflower oil and raspberry vinegar.
  3. Add 3 tablespoon raspberry jam.


Red Wine Salad Dressing

  1. Prepare as directed in key recipe.
  2. Use safflower oil and dry red wine .
  3. Add 1 teaspoon white granulated sugar, 1/2 teaspoon dried thyme, 1/4 teaspoon dried oregano and 1 clove garlic, crushed and minced.


Shallot Dressing

  1. Prepare as directed in key recipe.
  2. Use olive oil and white wine vinegar.
  3. Add 1 teaspoon Dijon mustard and 2 tablespoons minced shallots.


Vinaigrette Dressing

  1. Prepare as directed in key recipe.
  2. Use safflower oil and white wine vinegar.
  3. Add 1 teaspoon dried herb of your choice.



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