My vinaigrette – there is no reason to ever buy bottled salad dressing! It is easy to make with simple ingredients already found in your pantry. I keep a squeeze bottle of my vinaigrette in the fridge and use it on everything from simple salad to a marinade for grilled chicken. For dressing the first thing to keep in mind is the ratio of oil to vinegar. Three to one is the standard. So, for my vinaigrette add 3/4 cups of olive oil and 1/4 a cup of red wine vinegar. Add two tablespoons of Dijon mustard, 1 tsp of soy sauce, 1 tsp of Worcestershire sauce, salt & pepper. Put the top on the squeeze bottle and cover opening with your finger. Shake until all ingredients are combined.
About Tracey Doull
Tracey Doull is the founder of Kitchen Moxie, where dinner party success is simple and stress-free with over 50 unique menu ideas, delicious recipes and step-by-step instructions for pulling it all together on the big night.