Go Back

Vinaigrette for a Green Salad

Easy and tastier than many bottled dressings
Servings 2


  • Whisk


  • 1 Tablespoon wine vinegar
  • 1 1/2 teaspoons minced shallot
  • 1/2 teaspoon mayonnaise
  • 1/2 teaspoon Dijon
  • 1/8 teaspoon salt
  • 3 Tablespoons Extra virgin olive oil.
  • pepper


  • Whisk vinegar, shallot, salt, pepper, shallot, mayonnaise and mustard in a small bowl until mixture is milky in appearance and there are no lumps of mayonnaise left.
  • Whisking constantly, drizzle oil into the vinegar mixture in a steady stream. It should be glossy with no pools of oil on the surface.


This vinaigrette can be kept in the refrigerator for up to 2 weeks.