Classic Red Wine Vinaigrette Ep. 3 | Life at the Table

&nbsp; It’s Time For A (Salad Dressing) Revolution! Classic red wine vinaigrette. It’s a new year and a new you. You want to eat healthy and so you choose to eat a salad. Fantastic! &nbsp; Reasons To Think Twice About Using Bottled Dressings But here’s a truth you need to know. That bottled salad dressing that you use to either drizzle or drench your greens may be the unhealthiest part of your meal. Most processed salad dressings contain very little of the simple flavor pizzazz you’re looking for, and very much of the stuff you’d be better off not consuming. This includes: Cheap canola or soy bean oil. Stabilizers, thickeners, emulsifiers. These are typically the words on the back of the bottle that you can’t pronounce. Over the top levels of sodium and sweeteners. None of these ingredients NEED to be in your salad dressing. &nbsp; It&#8217;s Time For A Salad Dressing Revolution &#8211; Make Your Own! It’s time for a salad dressing revolution called “Make Your Own and&nbsp;Save Money!” Here’s how:  The classic ratio for vinaigrette is 3:1, 3 parts oil to 1 part acid (vinegar, lemon, juice, etc.).  Whisk these ingredients together with a bit of mustard, either dried or prepared, added for flavor and as an emulsifying agent to bind the oil and vinegar.  If you like your salad dressing more tart, like I do, use a 2:1 ratio, 2 parts oil to 1 part acid.  The recipe below uses this ratio. But my best advice is to just let your tastebuds be your guide. Make it at a 2 to 1 ratio. If that&#8217;s too tart, add more olive oil. &nbsp; The Sky Is The Limit Once You Master The Classic Red Wine Vinaigrette Once you master the basic vinaigrette skill, the sky is the limit in terms of the types of salad dressings you can make.&nbsp; Experiment and add whatever suits your fancy to the basic recipe including garlic, herbs, etc. For a super quick, super delicious way to dress your greens, drizzle your assembled salad with extra-virgin olive oil and a squeeze of lemon juice.&nbsp; This is my personal favorite. Give it a try this week.&nbsp; Save yourself from all the extra additives you don’t need and save money. Ready to try your hand at other vinaigrette&#8217;s and salads? Here&#8217;s a great starting point: Garlic Vinaigrette Raspberry Walnut Vinaigrette Homemade Ranch Dressing Kale Salad With a Creamy Yogurt and Lemon Dressing Orzo Salad with Basil Vinaigrette and Poached Shrimp Easy Salad Recipes, Fork Yeah! Print Classic Red Wine Vinaigrette Print Recipe Pin Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.5 from 4 reviews This classic red wine vinaigrette is simple to make, delicious, and healthier for you than any bottled salad dressing.  Author: Chef Sandra Lewis Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Yield: 3/4 cup 1x Ingredients Units USM 1/2 teaspoon Dijon mustard 1/4 cup red wine vinegar 1/2 cup olive oil Salt Pepper <span class="tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round" data-tasty-recipes-customization="button-color.background button-text-color.color"> Cook Mode Prevent your screen from going dark Instructions Whisk together red wine vinegar and Dijon mustard in a small bowl. Slowly stream olive oil into bowl while whisking it together with the red wine vinegar mixture. Season as desired with salt and pepper.   Notes For variations, toss in herbs (parsley, chives, oregano, basil), minced garlic, etc., for additional flavor. Nutrition Serving Size: 2 tablespoons Calories: 163 Sugar: 0 g Sodium: 399.3 mg Fat: 18.7 g Saturated Fat: 2.7 g Trans Fat: 0 g Carbohydrates: 0.3 g Fiber: 0.1 g Protein: 0 g Cholesterol: 0 mg Did you make this recipe?Tag @lifeatthetable on Instagram and hashtag it #whatsfordinner The post Classic Red Wine Vinaigrette appeared first on Life At The Table.