Liz's Classic Vinaigrette with Variations

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.
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Dressing Variations:

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:

• Dressing for garden salad
• Dressing for fruit salad
• Dressing for pasta salad
• Dressing for potato salad
• Seafood Salad
• Antipasto Salad
• Marinade for meat, poultry, seafood
• Drizzle on cooked meat, poultry, or seafood
• Dip for vegetables and bread