Be encouraged to eat fresh garden salads by keeping this homemade herb vinaigrette on hand. It's easy to make by simply shaking together oil, vinegar, honey, and some dried herbs and seasonings in a jar. This recipe is free from refined sugars.
I have a few of these simple salads dressings that I like to keep in rotation. The one that I make most often because of its simplicity is Honey Mustard Salad Dressing. The easiest one to make is probably Balsamic Vinaigrette, but you need to have a very good quality balsamic vinegar to appreciate it. Raspberry Vinaigrette is lovely with fresh raspberries, and Poppyseed Dressing is always a treat.
Herb Vinaigrette Ingredients
- Olive Oil: Olive oil is rich in monounsaturated fatty acids. It's a key component of the Mediterranean diet which seems to reduce risk of heart attack, high blood pressure, and stroke. Choose extra-virgin olive oil from a reputable source. It should be stored in a dark, glass container. Recently, there have been disturbing reports of olive oil being laced with cheaper oils and sold as 100% pure. If your olive oil is pure, your salad dressing should form a solid layer of oil when you store it in the fridge. Leaving it out for 15 to 20 minutes before tossing it into your salad will make it easier to shake up and use.
You could substitute avocodo oil for olive oil.
- Apple Cider Vinegar: Raw, organic, unfiltered and unpasteurized apple cider vinegar contains a wealth of raw enzymes and beneficial bacteria. In fact, taking 1 to 2 tablespoons a day is said to eliminate a number of health problems.
- Raw Honey: I prefer raw honey for its health benefits, but any pure honey will taste good.
- Basil, Oregano, Rosemary, Thyme: I use these herbs in their dry form, as that's easier and the herb dressing will keep longer.
- Marjoram, (optional): While I made this herb vinaigrette for years with marjoram, I have run out. Since it's difficult to find where I live, and I don't use it much in other recipes, I left it out. It works fine with out it.
Herb Vinaigrette Instructions
Simply shake the the ingredients together in a jar. A ball whisk will help, if you have one.
If you wish to go one step further, emulsify the vinaigrette in a blender to make it creamy. Store your vinaigrette in the refrigerator, as one recipe will dress several salads.
How to Serve Herb Vinaigrette
When you're ready for a salad, simply mix a generous portion of washed, chopped vegetables with this Herb Vinaigrette, and gently toss in some lettuce. To turn your salad into an entrée, add some cooked chicken and/or lentils. Easy peasy!
(As an Amazon Associate, I earn from qualifying purchases.)
Recipe
Simple Herb Vinaigrette
Equipment
- 1 salad dressing shaker or mason jar
Ingredients
- ¾ cup olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon raw honey
- ½ teaspoon sea salt
- ½ teaspoon dried basil
- ½ teaspoon dried margoram* optional
- ½ teaspoon dried oregano
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon ground black pepper
Instructions
- Add all ingredients to a glass jar and shake to combine.
- Store unused vinaigrette in the refrigerator. Pure olive oil will turn hard in the fridge, so set it out a few minutes before using. Shake it immediately before pouring onto a salad.
Justine | JustineCelina.com says
You always have the best salads! This one includes everything I'm craving right now and I love the fresh, vibrant feeling of the photos, too. Beautiful work, Cathy! Can't wait to see what 2018 brings you. 🙂
Cathy says
Thanks, Justine! Happy 2018!
Colleen says
Salads are so appealing right now when the holidays are over and we are still deep into winter here. This looks delightfully fresh and crisp. Yum!
Cathy says
Thank you, Colleen! I love my fresh salads, especially in the middle of winter!