Keeping this dressing in your fridge makes it easy to throw together a quick salad anytime. Try it on our S[pinach Salad](https://www.bmc.org/recipes/spinach-salad-spiced-walnuts), our [Lemony Kale Salad](https://www.bmc.org/recipes/lemony-kale-salad) (start at step 2), our [Greek Lentil Salad](https://www.bmc.org/recipes/greek-lentil-salad), or any salad you choose!



 

    Serves: 8 servings    Total Time:  10 minutes Prep Time: 10 minutes Cook Time: 5 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Oil - ⅔ cup canola or olive oil  Acid - ⅓ cup acid (vinegar, lemon juice, lime juice, etc. )  Salt - ½ teaspoon  Pepper - ¼ teaspoon, ground  Herbs- 1-2 Tablespoons (fresh or dried herbs/spices) 

## Instructions

Step 1

Put ingredients in a container with a tight lid. Shake until well mixed.

Step 2

 Refrigerate for up to 1 week. 

 

### Notes

Vinaigrette Ideas:

**Italian**

- **Acid:** Red wine vinegar
- **Oil:** Olive oil
- **Seasonings:** Oregano, basil, garlic, onion powder

**Balsamic**

- **Acid:** Balsamic vinegar
- **Oil:** Olive oil
- **Seasonings:** Basil, garlic, chives

**Citrus**

- **Acid:** Lemon, orange, or lime juice
- **Oil:** Canola oil
- **Seasonings:** Fruit zest, mint, garlic, onion

**Sesame**

- **Acid:** Rice wine vinegar
- **Oil:** Canola oil with a little sesame oil
- **Seasonings:** Sesame seeds, ginger, garlic, onion powder

**Honey Mustard**

- **Acid:** Cider vinegar
- **Oil:** Olive oil
- **Seasonings:** 2 Tbsp mustard, 2 Tbsp honey, chives, parsley

## Nutrition Information

  Serving Size: 2 Tablespoon serving Calories: 140 Calories Fat: 17 g Saturated Fat: 1g  Carbohydrates: Net Carb: 2g Dietary Fiber: 0g Protein: 0g  Sodium: 72mg