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Popular in Food

Fresh Herb Vinaigrette

It's easier than you think to make your own dressing. Get creative with any of the variations on the basic herb vinaigrette.

3.0 by 15 people
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  • Yields: 3/4 cup
  • Start to Finish: 10 mins

Fresh Herb Vinaigrette



  1. In a screw-top jar combine oil, vinegar, sugar, herb, mustard, garlic, and pepper. Cover and shake well. Serve immediately or cover and store in refrigerator for up to 3 days if using fresh herbs. If using dried herbs, store covered in refrigerator up to 1 week. Stir or shake well before using. Makes about 3/4 cup.

From the Test Kitchen

Raspberry Vinaigrette:

Prepare as above, except use raspberry or red wine vinegar instead of the listed vinegar options, omit the sugar, and add 3 tablespoons seedless raspberry preserve

Balsamic Vinaigrette:

Prepare as above, except use regular or white balsamic vinegar. Makes about 3/4 cup.

Orange Balsamic Vinaigrette:

Prepare Balsamic Vinaigrette as above, except reduce balsamic vinegar to 3 tablespoons. Add 1/2 teaspoon finely shredded orange peel and 1/4 cup orange juice.

Ginger Vinaigrette:

Prepare as above, except use rice vinegar, substitute 2 teaspoons honey for the sugar, and use 1 teaspoon grated fresh ginger instead of the herb. Add 2 teaspoons soy sauce.

Nutrition Facts (Fresh Herb Vinaigrette)

    Per serving:
  • 57 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 1 g carb.
  • Percent Daily Values are based on a 2,000 calorie diet



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