Vinaigrette Salad Dressing


  • ½ cup extra-virgin olive oil
  • 3 tbsp. vinegar of choice
  • 1 tbsp. maple syrup or honey
  • 1 tbsp. Dijon mustard
  • 2 medium cloves garlic, minced or pressed
  • Ground black pepper to taste
  • ¼ tsp. fine sea salt, or to taste


  1. Combine all the ingredients in a liquid measuring cup or bowl. Stir well with until the ingredients are thoroughly mixed together.
  2. Taste, and adjust if necessary. If the dressing tastes too acidic, add more olive oil or balance the flavours with more maple syrup or honey. If the mixture tastes plain, add another pinch or two of salt.
  3. If it doesn’t have enough tanginess, add more vinegar using a teaspoon.
  4. Serve it immediately, or cover and refrigerate for future use. It can be refrigerated up to 7 to 10 days.
  5. Olive oil tends to solidify when refrigerated. Let it rest at room temperature for 5 to 10 minutes or microwave very quickly (about 20 seconds) to liquify the olive oil again. Whisk to blend and serve.
  6. Note: Use balsamic vinegar for a bold and slightly sweet dressing for green salads with fruits.
  7. For an Italian twist add 1 to 2 tsp dried oregano and a pinch of red pepper flakes.



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