All of the following vinaigrettes have about the same proportions: 1 part vinegar to 3 or 4 parts oil.

• For a batch, I usually use 1/4 cup vinegar to 3/4 cup oil.
• For a good sized personal salad, half a tablespoon of vinegar and 1-1/2 to 2 tablespoons oil is good.

Just whisk together in a bowl and you’re done.

I like to use regular olive oil (not extra virgin) for most, unless you want a more distinctly Italian taste. You can substitute canola for olive in most of these. The key is to use a good quality vinegar, especially red and white vinegar. The taste of good vinegar really makes all the difference.

They all get sea salt, so I won’t list those in every recipe. I might put a little salt in the dressing, but then also salt the salad after it has been tossed in the dressing.

Add dressing a little bit at a time, and toss the salad very well before adding more. You’d be surprised how much better a salad is without too much dressing.

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Every Day Wine Vinaigrette

• 1/4 c. high quality red or white wine vinegar
• 3/4 c. olive oil

My every day go-to salad is this vinaigrette with:

• spring mix,
• chopped green onions,
• toasted pumpkin seeds (pepitas)
• chopped avocado (if you have managed to catch one in the rare state of being ripe, but not too ripe.)

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Tarragon Vinaigrette (Mom’s)

• 1/4 c. cider vinegar
• 3/4 c. Extra Virgin olive oil
• 1/2 tsp. fresh chopped garlic
• 1/2 tsp. oregano
• 1/4 tsp. tarragon
• pinch of sugar

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Smoky Sweet Dressing (This is the one you really like)

• 1/4 c. apple cider vinegar
• 3/4 c. olive oil
• 2 Tbsp mayonnaise
• 2 tsp honey (or use fig spread for Harvest Salad)

Salad Recipes: Dewey’s Harvest Salad and Neopol’s Smoked Salmon Salad

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Shallot Sherry Vinaigrette

• 1/4 c. sherry vinegar
• 3/4 c. olive oil (or ¼ c. walnut oil and ½ c. olive oil)
• 1 Tbsp finely chopped shallots
• pinch of sugar or honey

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Dijon Vinaigrette

• 1/4 c. red wine vinegar
• 3/4 c. olive oil
• 1 tsp Dijon mustard
• 1 Tbsp finely chopped shallots (optional)

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Balsamic Vinaigrette

• 1/4 c. balsamic vinegar
• 3/4 c. Extra Virgin olive oil
• fresh garlic or garlic powder
• pinch of basil and oregano

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Lemon Peanut Vinaigrette

• 1/4 c. lemon juice (can use half white wine vinegar)
• 3/4 c. olive oil with 1 tbsp peanut butter whisked in

Salad Recipes: Lemon Peanut Spinach Salad

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Pesto Vinaigrette

• 1/4 c. balsamic
• 3/4 c. olive oil
• 1. Tbsp. pesto sauce

Salad Recipes: Pesto Apple Salad

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Chinese Chicken Salad Dressing

• 1/4 c. seasoned rice wine vinegar
• 3/4 c. olive oil
• a splash of soy sauce
• 1/2 tsp. toasted sesame oil
• Honey  – start with a teaspoon, add more to taste

Salad Recipes: Chinese Chicken Salad