Garlic & Herb Vinaigrette Dressing Recipe
User Reviews
4.9
Garlic & Herb Vinaigrette Dressing Recipe
Description
This vinaigrette combines extra virgin olive oil with red wine vinegar as its acidic base. Sweetness comes from honey and sharpness from Dijon mustard, which also helps emulsify the dressing. Dried garlic powder and Mediterranean herbs such as basil, oregano, and parsley add herbal flavor, while salt and black pepper season it fully.
The ingredients are shaken together in a sealed jar until fully combined. Chilling the dressing causes it to thicken, and it benefits from warming to room temperature or briefly running the jar under warm water before using to loosen the texture.
This dressing can be stored refrigerated until ready to serve and shaken well before drizzling over greens or vegetables, enhancing simple salads with a balanced savory and slightly sweet profile.
Ingredients
- 1/3 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 1 Tablespoon honey
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons garlic powder
- 1 teaspoon basil dried leaves
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried parsley leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper ground
Instructions
- Add all of the ingredients to a mason jar with a lid, or any small sealable container.
- Seal and shake until well combined.
- Store in the refrigerator until ready to serve drizzled over salad.
- Shake well before serving.
Notes
- After refrigeration, the vinaigrette thickens; let it warm to room temperature or run the jar briefly under warm water before use to loosen it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14servings
Amount Per Serving
Calories 53 kcal
% Daily Value*
| Serving | 1Tablespoon | |
| Calories | 53kcal | 3% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 175mg | 7% |
| Potassium | 4mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.