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My everyday salad dressing recipe, quick and easy to prepare, full of fresh flavors and versatile enough to accompany just about any type of salad!
Friends, do you have a homemade dressing recipe that you like?
Otherwise, add mine to your favorites! ♡
I've been used to making my own salad dressings for years - partly because I prefer to avoid the additives that are found in many store-bought dressings, but mostly because delicious dressing is super quick and easy. to make from scratch, and it always tastes very fresh and tasty!
We fondly call this recipe my “everyday” dressing in our house, because we literally make a version of it almost every day of the week. (Yes, we eat a lot of salads in our casa.) This is a basic recipe made with olive oil, lemon juice (or vinegar), garlic, Dijon, salt and pepper that can be whipped in just 5 minutes. And I'm telling you - this dressing works like magic with just about any type of salad you could possibly want!
It's also an incredibly versatile basic recipe that can be easily modified and customized, if you want to play around with different types of vinegar, mustards, added herbs, or added sweeteners. Leftovers also keep well in the fridge, if you want to stretch more in a week. (What I find to be excellent motivation to eat more salad - it's always easier to mix one up when you have a delicious salad dressing ready to go!) and this salad dressing recipe just happens to be naturally gluten-free, vegetarian, and vegan too.
Anyway, I first presented this bandage a few years ago when I shared our favorite everyday salad recipe, and many of you have shared it since then, it has also become a staple in your homes. So for anyone who may have missed this other article or just like to add a stellar dressing recipe to your favorites, I promise this one won't let you down. Let's do a quick batch!
Everyday Dressing Ingredients:
Before we get to the full recipe below, here are some quick notes on the dressing ingredients you'll need for this recipe:
- Olive oil: It is important to use good quality olive oil for dressings, as its flavor is quite important in dressing. I always recommend buying certified extra virgin olive oil that really likes this brand for the dressings.
- Garlic: I prefer to squeeze or chop a small clove of fresh garlic for this vinaigrette. But if you're in a rush, a 1/2 teaspoon of garlic powder will work too!
- Lemon juice (or vinegar): Most of the time, we make this recipe at home with freshly squeezed lemon juice, which I find super versatile and suitable for almost any type of salad. But if you'd rather turn this recipe into a salad dressing, you can opt instead to use any type of vinegar you like. (I would recommend red wine vinegar as the more versatile option, but balsamic, sherry, white wine, apple cider, or other types of vinegar would work, too.)
- Dijon's mustard: I also almost always add a teaspoon of creamy Dijon mustard to my salad dressings. (If you don't like mustard, don't worry, its flavor isn't overwhelming and really serves to complement all other flavors.) But that said, if you want a more mustard vinaigrette, do not hesitate to double or triple the amount of Dijon. Or if you prefer an old-fashioned mustard, whole grain Dijon mustard will also work great.
- Fine sea salt: To bring out all those delicious flavors.
- Black pepper: And whatever amount of freshly cracked black pepper you prefer! (I often double or triple the amount in the recipe, as we like a lot of black pepper in our house.)
How to make a dressing:
Easy! All you really need to do to make this dressing recipe is toss or shake all of the ingredients until combined. You can either accomplish this ...
- In a bowl or measuring cup: Combine all the ingredients and whisk until combined.
- In a mason jar: Combine all the ingredients, cover with a lid and shake vigorously until blended.
- In a blender: Combine all the ingredients and mix with a mixer. (This method is especially great if you're making a bigger batch, and you don't need to squeeze or chop the garlic cloves.)
Possible recipe variations:
This basic dressing recipe is incredibly versatile, so feel free to play around with different ingredients and customize which dressing will best suit your salad! For example, you could ...
- Use a different type of vinegar: As mentioned above, feel free to substitute any type of vinegar you want in place of olive oil (like red wine vinegar, white wine vinegar, balsamic vinegar, sherry, apple cider vinegar, champagne vinegar, etc.).
- Use a different type of mustard (or add more!): You can also opt for a grainy Dijon mustard (instead of a creamy Dijon mustard) if you prefer. And if you want this recipe to taste even more mustard, just increase the amount of mustard to taste.
- Add a sweetener: If you want a sweeter dressing, just add a teaspoon or two of the sweetener you want. (I recommend honey or maple syrup.)
- Add herbs: You can also add any dried or fresh herbs of your choice.
- Add the crushed red pepper flakes: If you want to give this dressing a little heat, feel free to add a pinch of crushed red pepper flakes as well. (I especially like this when I use this dressing for an Italian salad.)
My favorite daily salad dressing recipe that goes with just about anything! Feel free to double or triple the lot size if necessary.
- Mix the ingredients. Whisk all the ingredients together in a small bowl (or shake all of the ingredients vigorously in a sealed jar) until completely combined.
- To serve. Serve immediately or store in the refrigerator for 1 to 7 days. (See shelf life notes below.) If you choose to refrigerate the dressing, it will need to be stirred or shaken again before serving.
Acid options: This salad dressing recipe also works wonderfully with just about any type of vinegar - red wine vinegar, white wine vinegar, balsamic vinegar, apple cider vinegar, sherry vinegar, etc. So feel free to use whatever will work best for your salad!
Sweetener options: Feel free to add 1 to 2 teaspoons of honey (or whatever sweetener you want) if you want to make this dressing a bit sweeter.
Storage Instructions: I find the lemon juice version of this dressing doesn't taste so good after more than 24 hours in the fridge. So if you want to make a larger amount of dressing to keep for up to 1 week, I recommend using vinegar instead of lemon juice.
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