This clean eating vinaigrette is fast, easy and super cheap to make. It’s delicious too!
I hate buying vinaigrette at the store for two reasons:
- It’s so much cheaper and very easy to make at home.
- Manufacturer’s add so much “yuck” to the bottle instead of leaving it fresh and natural the way it should be. (Shelf life is a bad thing!)
I recently purchased the fabulous book Cooking by James Peterson. In it, he discusses how to make a quick and perfect vinaigrette.
Now, I’m all for adding healthy oils to your salad via a wonderful vinaigrette, but his recipe was a 3:1 ratio. In other words, 3 parts oil to 1 part vinegar.
While I love this book and will use it a lot in the coming years, that ratio was a bit high for my clean eating tastes. So I experimented. Here are some tips I learned about making a really tasty vinaigrette.
- If you can’t afford the expensive balsamic vinegar, buy the cheap stuff and boil it down by half. (soft boil) So for this recipe, I started with 1 cup of balsamic vinegar, and boiled it down to the 1/2 cup called for in the recipe.
- Don’t use olive oil. It doesn’t taste very good with the mustard. I used canola oil, but you can also use grape seed oil.
- You don’t have to use copious amounts of oil to get the needed effect in your salad. A little oil goes a long way. I used 1/4 cup for this recipe, but my guess is you could get away with using 1/8 cup and still get the same effect with half the fat. Experiment and see what tastes good to you. Just shake your dressing well before applying.
I have a nice big batch of this in my fridge. It’s so tasty! And the best part is, I get it all to myself because my Honey hates vinegar!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
CLEAN EATING VINAIGRETTE RECIPE:
A cheap, tasty, simple and easy dressing you can make in minutes.
- 1/2 cup balsamic vinegar (see notes above)
- 1/4 cup oil (any light flavored oil will work)
- 2 tsp. prepared Dijon mustard (no sugar added)
- 2 tsp. Italian Herb (find it in the spice aisle or make it at the link above)
- salt and pepper (to taste)
While your vinegar is boiling, place all other ingredients into a bowl that has a lid. Whisk and let stand.
When the vinegar is finished, add to the container, place lid on container and make well to mix.
You can also let the vinegar cool a bit and then blend everything in a blender if you prefer. It provides a creamier texture.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.