Red Wine Vinaigrette
from kristineskitchenblog.comThis red wine vinaigrette is bright, tangy and fresh, perfect for tossing with a green salad or pasta salad or drizzling over roasted vegetables. It comes together in 5 minutes with just 5 simple ingredients. So much better than store-bought dressing!
Servings: 4 servings
Calories: 124kcal
Ingredients
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- 1 pinch fine sea salt
Instructions
- Combine all ingredients in a jar with a tight-fitting lid or in a small bowl. Seal the jar with the lid and shake until well combined, or whisk until well combined.¼ cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, ½ teaspoon honey, 1 pinch fine sea salt
- Taste and adjust: If it’s too acidic or tangy, add a little more honey or olive oil. If it’s too sweet, add a little more vinegar or olive oil. You can also add more salt and pepper to make the flavors pop.
Notes
- To Store: Store in an airtight container (such as a mason jar with a lid) in the refrigerator for up to 2 weeks. The dressing will separate as it sits and the oil may solidify in the refrigerator. After chilling, let the vinaigrette sit at room temperature until the oil melts and then shake or whisk vigorously to recombine the ingredients.
- Yield: This recipe makes about 6 tablespoons of dressing, enough to dress 4 servings of salad. You can easily scale up the recipe to make more dressing for a crowd or to store for later.
Nutrition
Calories: 124kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 24mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.05mg | Calcium: 1mg | Iron: 0.1mg
