Pantry Friendly Simple Vinaigrette

 

Homemade vinaigrettes taste so much better than bottled! This versatile salad dressing can be made quickly with ingredients you likely have in your pantry. Fresh herbs also make a lovely addition if you happen to have any on hand. Try this vinaigrette over a salad of greens and other vegetables or as a dressing for a pasta salad.  Use leftover to marinate chicken or beef.

 

½ C. Vinegar (apple cider, rice wine, red wine, balsamic, etc.)

3 ½ T. Liquid Sweetener (honey, agave, maple syrup)

¼ C. Lemon Juice

4 cloves Garlic, minced

¾ tsp. Italian Seasoning

½ tsp. each dried Dill, Salt and Pepper

¾ C. Oil (Olive, Avocado, Canola)

 

1n a bowl, whisk together the vinegar, sweetener, lemon juice, garlic, Italian seasoning, dill, salt, and pepper. Slowly whisk in the oil to emulsify and combine. Alternatively, shake all the ingredients together in a jar with a tight-fitting lid. 1 prefer this method because the jar doubles as a storage vessel. Shake or whisk again before serving.  Keep for up to 2 weeks in the fridge.  Riff: Use rice wine vinegar, Lime instead of Lemon, omit dill and Italian seasoning and add ¼ C. chopped cilantro.  Riff: Use Red Wine Vinegar, add 1/3 C. crumbled feta cheese and 2T. parsley instead of recipe herbs.