3 Easy Everyday Salad Vinaigrettes

🧂 Ingredients

• ½ cup (120 mL) red wine vinegar
• 2 teaspoons Dijon mustard
• ½ teaspoon kosher salt
• ⅛ teaspoon freshly ground pepper
• ½ (120 mL) cup extra virgin olive oil
• 1 teaspoon dried oregano
• ⅓ (80 mL) cup good-quality aged balsamic vinegar
• 2 tablespoons fresh orange juice
• 2 teaspoons Dijon mustard
• ½ teaspoon kosher salt
• ⅛ teaspoon freshly ground pepper
• ⅔ cup (160 mL) extra virgin olive oil
• 1 large clove of garlic

  smashed with the side of a knife (optional)
• ¼ cup (60 mL) rice vinegar
• 2 teaspoons white miso paste
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly ground pepper
• ⅓ cup (80 mL) toasted sesame oil
• ¼ cup (60 mL) safflower or other neutral oil
• 1 tablespoon toasted sesame seeds

Instructions

• 1 Jar Method: Combine all ingredients in a small glass leakproof container and
  shake well for 20 to 30 seconds. Shake dressing before serving. Can be stored at
  room temperature for up to three weeks.
• 2 Extra Creamy Method: Combine red wine vinegar, mustard, salt, and pepper in a
  blender or food processor, and turn on high speed. Slowly pour the oil in a very
  thin stream into the blender or food processor, allowing it to emulsify with the
  other ingredients. Store in container and stir in the fresh oregano leaves.
• 3 Jar Method: Combine all ingredients in a small glass leakproof container and
  shake well for 20 to 30 seconds. Shake dressing before serving. Store in
  refrigerator.
• 4 Extra Creamy Method: Combine balsamic, orange juice, mustard, salt, and pepper
  in a blender or food processor, and turn on high speed. Slowly pour the oil in a
  very thin stream into the blender or food processor, allowing it to emulsify
  with the other ingredients. Store in container and add the smashed garlic clove
  (*remember to remove before dressing salad).
• 5 Jar Method: Combine all ingredients in a small glass leakproof container and
  shake well for 20 to 30 seconds. Shake dressing before serving. Store in
  refrigerator.
• 6 Extra Creamy Method: Combine rice vinegar, miso paste, salt, and pepper in a
  blender or food processor, and turn on high speed. Slowly pour the sesame oil in
  a very thin stream into the blender or food processor, followed by the safflower
  oil, allowing it to emulsify with the other ingredients. Store in container and
  stir in the toasted sesame seeds.

Nutrition Info