Simple Red Wine Vinaigrette (my everyday dressing recipe)
This vinaigrette stays delicious all week long. If you experiment with add-ins and swaps, you might want to use it within 3-5 days.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cup 1x
Ingredients
Units
Scale
- 2/3 cup avocado oil
- 1/3 cup red wine vinegar
- 1 tbsp honey
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1 tsp dried basil
- 1/2 tsp dried oregano
Instructions
- Combine oil, vinegar, honey, salt, pepper, garlic powder and dried herbs in a jar, secure the lid and shake vigorously until combined. Alternatively, you can add the ingredients to a bowl and whisk.
- Store the vinaigrette in the fridge for one week.
Notes
Swaps
-Try replacing about half of the vinegar with lemon, orange or lime juice to suit what type of salad you’re having. I like to use orange when making Chinese chicken salad, lemon for Mediterranean salads and lime in my southwest salad!
-Feel free to use agave or even granulated sugar in place of honey
-Try using fresh herbs instead of dried. Almost any and all combos will work! I love using a combination of parsley, mint and dill.