Basic Oil/Vinegar Salad Dressing
(adjust amounts according to personal taste)

Alice Henneman, MS, RD, Extension Educator <ahenneman1@unl.edu>

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For safety and freshness, serve homemade dressings the
same day you make them.

FOR YOUR FAMILY NUMBER

1 MAIN DISH OR 2 SIDE DISH SALADS

2 MAIN DISH OR 4 SIDE DISH SALADS

INGREDIENTS

 

1-1/2 teaspoons to 1 tablespoon

1 to 2 tablespoons

Balsamic, red wine or white wine vinegar, or lemon juice

TO TASTE

Salt & freshly ground black pepper

 

1-1/2 tablespoons

3 tablespoons

Extra virgin olive oil

POSSIBLE ADD-INS

 

1-1/2 teaspoons to 1 tablespoon

1 to 2 tablespoons

Minced shallot

 

1/4 to scant 1/2 teaspoon

1/2 to 3/4 teaspoon

Dijon-type mustard

 

Dash of garlic powder

1/8 teaspoon powder OR 1 clove

Garlic powder or clove minced garlic

 

A pinch or to taste

A pinch or 2 OR to taste

Sugar

 

1-1/2 or more teaspoons

1 or more tablespoons

Chopped fresh herbs

DIRECTIONS: Whisk together vinegar and any additional seasonings. Slowly add olive oil and whisk in. Or, shake all ingredients together in a small jar with a tight lid.

Permission to reproduce: You may reproduce these materials for educational purposes but not for sales purposes. You're also welcome to link to "Cook It Quick" from your website. Please credit: Cook It Quick!, University of Nebraska Cooperative Extension (lancaster.unl.edu/food/ciq.htm).

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