It’s all about the base…for great salad dressings


You can start with a very simple vinaigrette base and achieve some great flavors. I’ve put a simple base together and added some flavors to that base that can really personalize a salad more than a bottle dressing. These are just a couple of ways to pump up a base vinaigrette, be sassy add what you love!

Vinaigrette Base: 

  • 2 Tbs red wine vinegar
  • 2 Tsp Dijon Mustard (add a little more if you like mustard)
  • 1 tsp kosher salt
  • 1 tsp fresh ground pepper
  • 1/3 to 1/2 cup of good olive oil

Whisk the first four ingredients together until well blended. Slowly mix in the olive oil (this will emulsify the dressing and make it thicker, pouring in all at once will just make the oil float to the top)


That’s your base….below are the variations

Mediterranean Vinaigrette:

  • Base Vinaigrette
  • 1/2 cup of crumbled feta cheese
  • 1 Tbs finely chopped parsley
  • 1 Tsp dried oregano
  • one diced plum tomato

Mash the feta into the already whisked base. Whisk in the chopped parsley, oregano and tomato, voila add some olives and red onions to your salads and its a great side dish.


Roasted Garlic Vinaigrette:

  • Base Vinaigrette
  • 1/2 Tsp kosher salt
  • One head of Roasted Garlic
    • cut the top off of a head of garlic, drizzle with olive oil, wrap in foil and bake at 400 degrees for 30 minutes. cool, squeeze out each clove.
  • 3 Tbs grated parmesan cheese

Make a paste with the roasted garlic, kosher salt, and grated parmesan cheese, do this by mashing all ingredients together with a fork on a cutting board.

put the paste in with base vinaigrette and whisk.


Avacodo-Mango Salad with Mango-Lime Dressing

A fresh take on salad with good fats, filling great with a piece of grilled salmon

 Mango-Lime Dressing:

  • 1 Mango chopped
  • 1 tsp sugar (or agave nectar)
  • 1 tsp kosher salt
  • t Tbs dijon mustard

Add all ingredients to a blender, mix and there you go. Put a little sriracha in after if you like a little spicier.







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