Jenny's Raw Recipe Blog

Classic Vinaigrette

Posted on April 07 2012 | (2) Comments
Category: Salad Dressing Recipes Tags: raw salad dressings

Yield: 1/3 cup, 3 servings

Cider vinegar is easier to digest than red wine varieties, and it has a fine fruity flavor. For a more traditional taste, substitute balsamic vinegar.


  • 1 tablespoon cider or balsamic vinegar
  • 1 tablespoon water
  • 1/2 teaspoon Dijon mustard (optional)
  • 1/8 teaspoon salt
  • Dash ground pepper (optional)
  • 1 drop liquid stevia, or 1/4 teaspoon agave nectar (optional)
  • 3 tablespoons extra-virgin olive oil


  • measuring spoons
  • small bowl
  • whisk

Put the vinegar, water, optional mustard, salt, and optional pepper and stevia in a small bowl and whisk to combine. Add the oil and whisk until smooth. Stored in a sealed jar in the refrigerator, Classic Vinaigrette will keep for 1 week.

Classic Vinaigrette with Parsley and Shallots: Add 1/2 teaspoon of minced fresh parsley and 1/2 teaspoon of minced shallots.

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