It’s easy to grab a bottle of your favorite dressing or vinaigrette at the grocery but here’s my problem: I so rarely make my own salad that the bottle goes bad before I finish it. A better solution? Try making your own vinaigrette. No doubt it’s fresher and healthier (no added sugars and preservatives), but having a good recipe in your mental Rolodex of cooking knowledge is a must. My favorite 5-minute vinaigrette uses red wine vinegar, garlic and parsley. It’s savory, salty and has just the right kick.
2 tablespoons red wine vinegar (or less, if desired)
1/4 teaspoon Dijon mustard
1-2 teaspoons fresh parsley, finely chopped
1-2 garlic cloves, finely chopped
About 1/4 cup olive oil (or less, if desired)
Salt and pepper, to taste
1. Finely chop the parsley and garlic cloves. Whisk in with red wine vinegar and Dijon mustard. Slowly stream in the olive oil, whisking throughout. Season with salt and pepper as desired.
2. Add the vinaigrette to some mixed baby greens, your favorite salad, or use it in lieu of mustard or butter on your sandwich.