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HOMEMADE VINAIGRETTES

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Description

One of the things that really separates an okay salad, from an amazing salad is the dressing. A brilliant vinaigrette can transform even a simple bowl of lettuce into a Michelin star dish.

I detest store bought dressings. And not just because they taste bad. You would be amazed at how unhealthy they are. They are loaded with sugar, chemicals and tons of artificial ingredients.

So I always make my own vinaigrettes using a good quality olive oil. I whip them up and toss them into separate mason jars. Here are 3 of my favorites. A herb pesto, a tomato and a mustard vinaigrette.

You can tweak them and create your own. Use walnut or grapeseed oil instead or change around the vinegars you use. The key is to use only high quality ingredients to get a great end result.

Store any leftover dressing in the refrigerator and use within 3-4 days.

Time to dig in and enjoy my greens.

xxx Chef MM

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HOMEMADE VINAIGRETTES






US (Imperial)


Print Ingredients

HERB PESTO VINAIGRETTE
½ cup good quality olive oil
½ bunch cilantro- chopped
½ bunch basil – chopped
1 TBS chives/spring onion- chopped
Juice and zest of 1 lemon
Juice and zest of 1 lime
Coarse salt and black pepper to taste

TOMATO VINAIGRETTE
2 very ripe red tomatoes- chopped
½ cup good quality olive oil
¼ cup apple cider vinegar
Juice and zest of 1 lemon
Coarse salt and black pepper to taste

MUSTARD VINAIGRETTE
½ cup good quality olive oil
1/3 cup good quality balsamic vinegar
1 TBS Dijon mustard
1 TBS honey
Coarse salt and black pepper to taste



Instructions

Puree all the ingredients in a food processor or blender until you have a smooth vinaigrette.

Store dressing in the refrigerator in an airtight jar and use within 3-4 days.

Dresses a large salad or 2 smaller salads





EU (Metric)


Print Ingredients

HERB PESTO VINAIGRETTE
½ cup good quality olive oil
½ bunch cilantro- chopped
½ bunch basil – chopped
1 TBS chives/spring onion- chopped
Juice and zest of 1 lemon
Juice and zest of 1 lime
Coarse salt and black pepper to taste

TOMATO VINAIGRETTE
2 very ripe red tomatoes- chopped
½ cup good quality olive oil
¼ cup apple cider vinegar
Juice and zest of 1 lemon
Coarse salt and black pepper to taste

MUSTARD VINAIGRETTE
½ cup good quality olive oil
1/3 cup good quality balsamic vinegar
1 TBS Dijon mustard
1 TBS honey
Coarse salt and black pepper to taste



Instructions

Puree all the ingredients in a food processor or blender until you have a smooth vinaigrette.

Store dressing in the refrigerator in an airtight jar and use within 3-4 days.

Dresses a large salad or 2 smaller salads




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