This is the easiest of all salad dressings. White wine vinegar is the classic vinegar to use, but you can substitute apple cider vinegar if you prefer it. If you do add sugar, use just a pinch to take the edge off the dressing. It shouldn’t be sweet.
15 minute prep
- 1 tablespoon white wine vinegar
- Sea salt and freshly ground black pepper, to taste
- Pinch of brown sugar (optional)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon water, or to taste
- In a bowl whisk together the vinegar, salt, pepper, and sugar if using, until the salt has dissolved.
- Gradually beat in the olive oil until well blended. Taste for sharpness. If the dressing is too sharp, beat in some water, a little at a time, until the dressing is to your taste.
Adding water to dressings is a way to cut down on the oil and make the dressing lighter. If you want your dressing heavier, add an extra tablespoon of oil instead of the water.
This makes ½ cup of dressing, which yields 4 servings (each serving being 2 tablespoons).
Nutrition Facts (per serving)
Calories: 90; Fat: 10g; Saturated Fat: 2g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 8g; Carbohydrates: 0g; Sugar: 0g; Fiber: 0g; Protein: 0g; Sodium: 41mg
Registered Dietitian Approved
Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.
This recipe was originally published on Cook for Your Life. It is used by permission.