If I make my own vinaigrette, I find I actually LOVE and eat more salads! So, today I’m sharing the best vinaigrette recipe ever, that can be used as a salad dressing, as a marinade (over chicken/fish) or as a sauce on potatoes/rice! This vinaigrette recipe is also super adaptable to different ingredients you may have on hand – read on to find out more!
While I love to use this recipe on salad, it works great as a marinade as well! Just pour it on salad, chicken, fish, potatoes, roasted veggies or whatever else you can think of. It’s so versatile.
I absolutely love grilling vegetables. In fact, two of my favorite grilled vegetable recipes are below:
When I’m not making one of those two dishes, I like to grill asparagus or make veggie packets on the grill ( just chop up veggies, dress with this vinaigrette and wrap in a tin foil packet).
Whenever I make this vinaigrette, I store it in one of these Weck jars. They seal air tight, which is essential in keeping this dressing fresh. If you’re able to cover the dressing in any type of air tight container, you can keep this for up to 4 weeks in your refrigerator!
One of the best things about making this vinaigrette is that there are a ton of substitutions and modifications you can make. See below for just a few of them:
- You can use white vinegar or red wine vinegar in place of apple cider vinegar
- You can replace honey with apricot jam or even raspberry or strawberry jelly
- Consider adding 1/2 tsp. of oregano or thyme (this is what I do when I’m making the dressing for this spinach salad with a soft boiled egg and bacon)
This is so helpful to have the option to make substitutions, especially if you’re out of one ingredient. Each little tweak will change the flavor a bit, so you can make a variety of different vinaigrettes and see which on you like the best!
And just a quick note that, in the refrigerator, the dressing will likely separate and that’s ok! When you’re ready to use it, just whisk it back together and enjoy.
The Best Vinaigrette Recipe
Equipment
Ingredients
- 1/4 cup apple cider vinegar
- 2 Tbs. dijon mustard
- 2-3 tsp. honey
- 1/2 cup olive oil
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
Instructions
- Add all ingredients and whisk together!
- Store in an airtight jar in the refrigerator for 3-4 weeks.
Video
Notes
- You may use white vinegar or red wine vinegar in place of apple cider vinegar
- You can replace honey with apricot jam or even raspberry or strawberry jelly
- Consider adding 1/2 tsp. of oregano or thyme
Kay Bastian says
Such a simple & delicious dressing! I love swapping out a different vinegar to switch up this recipe and it turns out perfect every time . I have shared this recipe with family and friends many times.
Sweetphi says
Thank you so much Kay, I appreciate the comment, and so glad you like the dressing!!
Susan Craig says
That looks delicious! It would make a nice dip on a tray with fresh veggies and bread sticks. Can’t wait to try it.
Sweetphi says
Oh what a great idea to have it on a veggie tray with bread sticks, I’m totally going to try that!!