Make 1 ½ cups
1 cup olive oil or avocado oil
1/3 cup or more vinegar – unfiltered apple cider, sherry, rice, balsamic, etc.
2 teaspoons Dijon, spicy brown, or honey mustard
Combine the ingredients in a bottle and shake well. Taste and add more vinegar (a teaspoon or two at a time) to taste. Your vinaigrette can be kept on the counter. Season your salad with salt and pepper after you toss it with the vinaigrette.
Creamy: Add 2-3 Tbs Avocado Mayonnaise, sour cream, or yogurt to taste. Store in refrigerator.
Cheesy: Add 1-2 Tbs grated parmesan to the creamy version.
Herby: 2 Tbs chopped fresh herbs or 2 tsp dried herbs (mint, basil, tarragon, cilantro).
Fruity: Replace half the vinegar with orange juice or fruit puree.
Sweet-ish: Add 1-3 tsp honey or maple syrup
Lemony: Replace the vinegar with lemon juice
How to use a vinaigrette:
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