Classic Vinaigrette

  • Yield: 24 servings


1/2cup extra-virgin olive oil
1/2cup vinegar (red wine, white wine, balsamic, unseasoned rice or cider)
1tablespoon finely minced shallot (optional)
1teaspoon Dijon mustard, or more to taste
1/2teaspoon coarse salt, or more to taste
-- Freshly ground black pepper


  1. Put olive oil, vinegar, shallot, if using, mustard, salt and pepper in a container with a lid. Cover and shake to mix. Taste for seasoning, adding more mustard, salt or pepper. Use about 1 teaspoon of dressing per cup of salad. Makes about 1 cup.

Reprinted with permission from Katie Workman's The Mom 100 Cookbook (Workman Publishing, 2012).

Nutritional Info *per serving

  • Calories 41
  • Fat 4.5g
  • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 54mg
  • Carbohydrate 0g
  • Fiber 0g
  • Protein 0g