Easy Red Wine Vinaigrette – My Go-To Salad Dressing
If you’ve ever had one of my salads and asked for the dressing recipe—this is the one! It’s my go-to for just about everything, and I always get compliments on it. Whether I’m making a quick side salad or mixing it into my quinoa or couscous salad, this vinaigrette adds the perfect tangy-sweet flavor.
I like to double the recipe and keep a jar in the fridge, so it’s ready to go whenever I need a quick, fresh dressing. It’s simple, flavorful, and made with ingredients you probably already have on hand. It pairs well with our THIS SALAD and The Ultimate Cranberry Salad
Red Wine Vinaigrette
1/2 cup red wine vinegar
1/2 cup olive oil or avocado oil
1/2 sugar (for low fat version Substitute with Stevia or Other Sugar Substitute)
1 teaspoon Dijon mustard
1 teaspoon oregano
1/2 teaspoon of salt and pepper
Pour into mason jar and shake. Store in refrigerator up to two to three months.
This dressing stores beautifully, which makes it a great option for meal prep. Just give it a good shake before using. And don’t limit it to just salads—it’s delicious drizzled over roasted veggies, grain bowls, or even as a quick marinade for chicken.
Tips & Uses
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This dressing is delicious on leafy greens, grain bowls, roasted vegetables, or pasta salads.
-
If you’re making a salad ahead of time, wait to toss it with the vinaigrette until just before serving for the best texture.
-
Make a double batch and keep it on hand—you’ll be glad you did!
Easy Red Wine Vinaigrette – My Go-To Salad Dressing
If you've ever had one of my salads and asked for the dressing recipe—this is the one! It’s my go-to for just about everything, and I always get compliments on it. Whether I’m making a quick side salad or mixing it into my quinoa or couscous salad, this vinaigrette adds the perfect tangy-sweet flavor.
Ingredients
- 1/2 cup red wine vinegar
- 1/2 cup olive oil or avocado oil
- 1/2 cup sugar (for low fat version Substitute with Stevia or Other Sugar Substitute)
- 1 teaspoon Dijon mustard
- 1 teaspoon oregano
- 1/2 teaspoon of salt and pepper
Instructions
Pour into mason jar and shake. Store in refrigerator up to two to three months.
Notes
Tips & Uses
- This dressing is delicious on leafy greens, grain bowls, roasted vegetables, or pasta salads.
- If you’re making a salad ahead of time, wait to toss it with the vinaigrette until just before serving for the best texture.
- Make a double batch and keep it on hand—you’ll be glad you did!