Multipurpose Vinaigrette

5.0 4
5 stars

You'll use this basic vinaigrette several times. Make it in a jar; then all you need to do to reemulsify each time is shake it. Double the recipe to be on the safe side; you can always use any leftovers on salad greens.


This recipe goes with Shaved Zucchini and Parsley Salad, Figgy Pork Tenderloin Sandwiches, Farro Salad with Cherry Tomato, Onion, and Almonds, Yogurt "Romesco" Dip


  • 3 tablespoons red wine vinegar
  • 2 tablespoons finely chopped shallots
  • 2 teaspoons chopped fresh thyme leaves
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon light agave nectar
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 2 garlic cloves, minced
  • 1/4 cup extra-virgin olive oil


Total: 10 Minutes

  1. 1. Combine first 8 ingredients in a small bowl, stirring with a whisk. Slowly drizzle olive oil into vinegar mixture, stirring constantly with a whisk.
Tiffany Vickers Davis and Phillip Rhodes,
July 2014

Nutritional Information

  • Calories: 69
  • Fat: 6.7g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 0.0g
  • Carbohydrate: 2g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 144mg
  • Calcium: 4mg