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Fresh Herb Vinaigrette

Fresh Herb Vinaigrette
Fresh Herb Vinaigrette
This healthy recipe comes from NDSU Extension Service.


  • ⅓ c. olive or canola or other salad oil

    ⅓ c. vinegar (red wine vinegar, rice vinegar or white vinegar)

    1 to 2 tsp. sugar

    1 Tbsp. snipped fresh oregano or basil (or ½ tsp. dried

    oregano or basil)

    ¼ tsp. dry mustard or 1 tsp. Dijon-style mustard

    1 clove garlic, minced

    ⅛ tsp. black pepper


In a screw-top jar, combine oil, vinegar, sugar, herb mustard, garlic and pepper. Cover and shake well. Serve immediately or cover and store in refrigerator for up to three days if using fresh herbs. If using dried herbs, store covered in refrigerator for up to one week. Shake before serving.

Balsamic Vinaigrette: Prepare as above, except use regular or white balsamic vinegar instead of the listed vinegar options.

Orange Balsamic Vinaigrette: Prepare Balsamic Vinaigrette as above, except reduce balsamic vinegar to 3 Tbsp. Add ½ tsp. finely shredded orange peel and ¼ c. orange juice

Makes ¾ cups.



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