Red Wine Vinaigrette
This Red Wine Vinaigrette is easy and fabulous. 5 pantry ingredients (including salt!) is all it takes for the easiest vinaigrette, ever.
Servings 6 servings (2 tbsp each)
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon Dijon mustard (see note 1)
- 1 teaspoon dried oregano (see note 2)
- Salt and freshly ground black pepper (see note 3)
In a small bowl whisk together olive oil, vinegar, Dijon mustard, and oregano. Season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
- Dijon mustard: Sometimes I use up to 1 tablespoon Dijon in this recipe because I love the flavor. Spicy brown mustard works too.
- Oregano: Or substitute Italian seasoning or your favorite minced fresh herbs (such as basil, chives, and parsley).
- Salt and pepper: I recommend tasting the dressing before you add any salt. Then, add 1/4 teaspoon salt and taste it again. Once I figure out the salt, I generally add 50% of that amount of freshly ground black pepper (that's a ratio I learned in culinary school and I like it).
- Yield: This recipe makes 3/4 cup dressing, enough for 6 servings (2 tablespoons each). 1 recipe of dressing will dress 8-10 cups salad.
- Storage: Store covered in the refrigerator and use within 4 days.
- Make the dressing your own: Try adding a teaspoon of honey, a tablespoon of fresh lemon juice, a minced clove of garlic, or a pinch of red pepper flakes.
- Mike's Way: This reminds me of the dressing they use at Jersey Mike's. It's great on sandwiches!
Serving: 2tbsp | Calories: 162kcal | Carbohydrates: 1g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Sodium: 11mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg