Basic Vinaigrette


by: Cooking Fab

Its always convenient to know how to make a simple vinaigrette. This version can be used for virtually any combination of salad greens. If you’re dressing bitter greens, consider replacing half the canola oil with a nut oil such as hazelnut oil or walnut oil. Make sure your nut oils are made from roasted nuts to prevent rancidity. If you’re mixing spicy greens such as arugula and basil, replace the canola oil with extra virgin olive oil and leave out the mustard.


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serves: 4

2 teaspoons Dijon mustard

1/2 teaspoon fine salt

1/4 teaspoon freshly ground black pepper

1 tablespoon red or white wine vinegar

3 tablespoons canola oil (peanut oil, or grapeseed oil)

Nutrition Facts
Basic Vinaigrette

Servings Per Recipe: 4

Amount per Serving

Calories: 96

  • Total Fat: 10.6 g
  •     Saturated Fat: 0.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 325.8 mg
  • Total Carbs: 0.2 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 0 g
  • Protein: 0.1 g

how is this calculated?

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1.  In the salad bowl, whisk together the mustard, salt, pepper, and vinegar. Whisk in the oil about 1 teaspoon at a time. If you want to put the salad in the bowl ahead of time, place 2 long spoons in the bowl, crossing them so they will hold the greens above the vinaigrette. Place the greens on top of the spoons until you are ready to serve.

2.  Toss just before serving.

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