Once a week simple vinaigrette

Every week, I make a tasty vinaigrette in my meal planning routine. My family loves it and it’s a great way to add flavor to any dish. This simple vinaigrette goes well with salads, roasted vegetables, and grilled proteins and helps us reach our healthy eating goals.

mason jar with simple vinaigrette

What is a vinaigrette?

A vinaigrette is a dressing, a very simple mix between an oil base and an acid, usually vinegar or lemon juice. The ratio that I use is one part acid two to three parts of oil. I like tangy and robust flavors, so I usually use apple cider vinegar (affiliate link) or wine kinds of vinegar.

This mixture can be enhanced with Dijon mustard, fresh or dried herbs, nuts and seeds, salt, and aromatics.

How to use a vinaigrette?

A salad dressing in the fridge helps me and my kids eat more fresh vegetables during the week. This recipe is so versatile, and it is perfect to drizzle on top of:

  • Pasta salads
  • Raw veggies
  • Greens like spinach, arugula, kale, collard greens
  • Roasted vegetables like broccoli, string beans, artichokes, asparagus, and cauliflower.
  • Buddha bowls ( a Buddha bowl with a grain like brown rice, protein or bean-like chickpeas, roasted vegetables, greens, and a delicious dressing).

How to flavor a vinaigrette?

When you have the perfect ratio between oil and acid in your vinaigrette you can start adding more flavors to it. Adding ingredients will not only elevate the flavor of the dressing but it will also elevate its nutritional value.

  • Raw garlic: You can press garlic with a garlic presser or grate it with a Microplane (affiliate link) zester
  • Other aromatics like scallions, shallots,or onion work great in this recipe.
  • You can add lemon zest, orange zest
  • Seeds, like hemp seeds, poppy seeds, sunflower seeds, or pepita seeds.
  • You can add dry spices like orégano, dill, marjoram or fresh like cilantro, mint, parsley
  • Some type of sweeteners like maple syrup, agave or even sugar
  • You can add nuts like pistachios, and walnuts. In the gallery below I give you an example, with hazelnuts.
If you buy raw nuts and seeds, roast them at low heat in a cast iron pan and then peel them with a kitchen towel before adding them to the dressing. 

How to store it?

Just keep it in a tightly closed jar in the fridge. Depending on what you add to it it is the time it will keep fresh in the fridge. If you flavor it with dry spices or flavored salt it will last longer. If you add nuts and seed it will keep fresh for a shorter time.

A jar of simple vinaigrette on a cutting board.

So, here is the recipe for this delicious and super easy to prepare once a week simple vinaigrette.

Other homemade dressing you will love:

Made and loved this recipe? Give it a ⭐️⭐️⭐️⭐️⭐️ rating below. Let me know if you have questions about this recipe in the comment section or DM me on Instagram. Follow on Facebook and Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.

A simple jar of mustard.

Once a week simple vinaigrette

Alejandra Graf
This recipe for a perfect once a week simple vinaigrette will transform any salad, mix of greens, pasta salad, or buddha bowl into pure magic.
5 de 1 voto
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Basics
Cuisine American
Servings 1 cup
Calories 1171 kcal


  • ¼ cup of olive oil
  • ¼ cup avocado oil or other neutral tasting oil
  • ¼ cup apple cider vinegar
  • 1 garlic clove pressed or minced
  • 2 teaspoons Dijon mustard
  • ½ teaspoon salt
  • black pepper to taste


  • ¼ cup toasted hazelnuts roughly chopped


  • In a jar with a lid mix the olive oil, avocado oil, apple cider vinegar (affiliate link), garlic clove, teaspoonfuls mustard and salt and pepper. Cover and mix until everything is integrated. Add hazelnuts and serve over your favorite greens or salad.


If you are using raw hazelnuts, roast them in a saucepan over medium heat until they begin to brown, about 5 to 7 minutes constantly moving, they burn very fast. When they are ready, put them on a clean cloth to peel them. Roughly chop and set aside.


Calories: 1171kcalCarbohydrates: 7gProtein: 5gFat: 127gSaturated Fat: 15gSodium: 1281mgPotassium: 248mgFiber: 3gSugar: 2gVitamin C: 3mgCalcium: 34mgIron: 2mg
Keyword basic vinaigrette, dressing, salad ingredients, simple


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

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