Simple Vinaigrette

Makes about ¾ cup

Kitchen equipment

  • Cutting knife & board, if chopping fresh herbs
  • microplane or garlic press for garlic, if using
  • Glass jar with a lid
  • Measuring spoons, measuring cup


• 2 Tablespoons vinegar (balsamic, red or white wine, apple cider – you choose)
• 1 Tablespoon lemon juice
• 2 teaspoons Dijon mustard (make sure it’s gluten-free, if you need it to be)
• 1 small clove garlic, grated or minced (optional)
• ½ cup extra virgin olive oil
• ¼ teaspoon salt & freshly-ground pepper to taste
• Finely-chopped fresh herbs of your choice (optional).  We used dill and chives.


1. Peel and finely mince or grate the garlic, if using.

2. Put all ingredients in a glass jar, put the lid on tightly, and shake up really well. Store covered in the refrigerator. Shake well before using.  Dress your salad just before serving.


Summer salad dressed with simple herbed vinaigrette



5 thoughts on “Simple Vinaigrette

  1. Pingback: Halifax Supper Club #10 |

  2. Pingback: Lunch Club #7 / 2015 |

  3. Pingback: Halifax Supper Club, June 2016 | Club Inclusion Cooks

  4. Pingback: Halifax Supper Club, May 2017 | Club Inclusion Cooks

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