Raw Recipes

Classic Vinaigrette

Posted on April 07 2012 | (2) Comments
Category: Salad Dressing Recipes

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.

Related Blog Posts: Dress Up Your Raw Food with Vinaigrettes

Previous Comments

On April 24, 2012 .(JavaScript must be enabled to view this email address) said...

Hi Jenny,It’s good to hear from you.  I almost hessitate to write this word for I live in a busy world of my own trying to keep healthy, but I just want to thank you one more time for the work that you do in the RAW FOOD world.  I still struggle to do my own foods, but I do I really like to do raw;  I have your book “Meals for two” Have a nice journey in what you doing Iknow you are and so do I.  Sincerely MaLuisa Chsvez.

On April 29, 2012 .(JavaScript must be enabled to view this email address) said...

Scott, thanks! Yeah   Hope you have Mac   wtohiut it’s hard to find a developer that can process those RAW’s. If you don’t already have the DP1 that is. smile

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