Quick and easy recipe for vinaigrette salad dressing made from ingredients you have on hand and naturally lower calorie than most vinegar and oil dressings. No refrigeration needed, either!
Prep Time 10minutes
Total Time 10minutes
Carbs (g): 2
1/2tablespoonolive oil (or canola oil, vegetable oil or flavored oil) per serving
1/8teaspoonsalt per serving
1/2teaspoonsugar (or sweetener) per serving
2tablespoonsvinegar (any type – balsamic, wine, rice, cider, white, flavored, etc.) per serving
Put all salad ingredients in bowl large enough to toss the salad in.
Pour 1/2 tablespoon oil per serving over the salad.
Quickly toss the salad just to partially coat everything with oil.
Sprinkle salt and 1/2 teaspoon sugar (or sweetener) per serving over the top. Now drizzle 1 to 2 tablespoons vinegar over the top and toss again.
Ingredient amounts are by serving. If you're making enough salad for 4, for example, multiply the ingredient amount by 4.By varying the types of oil and vinegar used, you can change the taste considerably.
You can vary the proportions based on your own preferences — this is far less “oily” than a true French vinaigrette – and lower calorie. A “true” French vinaigrette uses about 3 parts oil to 1 part vinegar.
The amount of vinegar varies by whether the salad will “soak up” the dressing – pasta and rice will, but lettuce or tuna won’t.
You can add cheese or spices (basil, oregano, thyme are all good) for even more variations.
Cider vinegar will give the sharpest taste, while the other vinegars are more mellow.
Carolyn's Easy Vinaigrette
Amount Per Serving
Calories 75Calories from Fat 63
% Daily Value*
Saturated Fat 0g0%
* Percent Daily Values are based on a 2000 calorie diet.