A basic vinaigrette is my favorite salad dressing; it’s healthy, light and fresh, super quick to make and you can easily change up the flavor by using different vinegars, herbs and spices.
This is my basic vinaigrette recipe and the version I make most of the time. I have been making this dressing for years and everyone who tries it asks for the recipe. I mix (and keep and serve) my vinaigrette in an old glass bottle (the one in these pictures used to hold my favorite taco sauce). It’s the easiest way to blend everything and you’ll have almost no cleanup. A jar works great too, although it tends to be a bit messier to pour from.
The vinaigrette tastes best after it has had a chance to sit for a while, so I usually try to make it the night before I’m planning to use it, or at least an hour or two ahead of time. Note: Don’t store this out in the kitchen for extended periods of time; keep it in the fridge to avoid any food-related illnesses. Check the dressing about 20 minutes before you are ready to serve it – sometimes it solidifies in the fridge and you’ll need to leave it on the counter to thaw (this is safe).
If you’re on the candida diet, replace the vinegar with the same amount of fresh squeezed lemon juice and omit the mustard.
Use a certified gluten free mustard. Wine vinegars are considered gluten free (I have not been able to find a certified gluten free vinegar), and lemons are of course fine.