Salad Wlth Vinaigrette Dresslng

This classic vinaigrette recipe offers a perfect balance of tangy acidity and rich oil, enhanced by the subtle heat of hot pepper sauce and the aromatic warmth of garlic and mustard. It is designed to coat crisp salad greens and fresh vegetables evenly, providing a burst of flavor in every bite. The combination of white wine vinegar and vegetable oil creates a smooth emulsion that clings beautifully to lettuce, bell peppers, and mushrooms. Ideal for a quick weeknight dinner, a light lunch, or as a refreshing side dish to grilled meats, this dressing is versatile and easy to customize. With just a few pantry staples, you can create a restaurant-quality salad experience at home, avoiding the preservatives found in store-bought bottles.

Cuisine: Global

Courses: Salads

Difficulty: Beginner

Servings: 1

Calories: 407.0

Dietary: Gluten-free, Vegan, Vegetarian

Description

This classic vinaigrette recipe offers a perfect balance of tangy acidity and rich oil, enhanced by the subtle heat of hot pepper sauce and the aromatic warmth of garlic and mustard. It is designed to coat crisp salad greens and fresh vegetables evenly, providing a burst of flavor in every bite. The combination of white wine vinegar and vegetable oil creates a smooth emulsion that clings beautifully to lettuce, bell peppers, and mushrooms. Ideal for a quick weeknight dinner, a light lunch, or as a refreshing side dish to grilled meats, this dressing is versatile and easy to customize. With just a few pantry staples, you can create a restaurant-quality salad experience at home, avoiding the preservatives found in store-bought bottles.

Ingredients

3/4 cup Vegetable oil
3 dashes Hot pepper sauce
1/4 cup White wine vinegar
1 teaspoon Salt
1 teaspoon Dry mustard
1/2 teaspoon Sugar
1/2 teaspoon Garlic powder
6 cups Salad greens
1 cup Sliced bell peppers
1/2 cup Sliced mushrooms
1 cup Chopped tomatoes

Directions

1
In a small jar with a tight-fitting lid, combine the vegetable oil, hot pepper sauce, white wine vinegar, salt, dry mustard, sugar, and garlic powder.
2
Secure the lid tightly and shake vigorously for 30 seconds until the dressing is well emulsified and smooth.
3
In a large salad bowl, combine the salad greens, sliced bell peppers, mushrooms, and chopped tomatoes.
4
Drizzle the prepared vinaigrette over the vegetables just before serving.
5
Toss gently until all greens and vegetables are evenly coated with the dressing.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 407.0kcal

% Daily Value *
Total Fat 45.1g70%
Saturated Fat 6.8g34%
Cholesterol 0.0mg0%
Sodium 4885.8mg204%
Total Carbohydrate 1.5g1%
Dietary Fiber 0.0g0%
Sugars 1.3g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store any leftover dressing in a sealed jar in the refrigerator for up to 1 week. Shake well before reusing, as the oil and vinegar may separate.

Variations: Feel free to substitute other vegetables such as cucumbers, carrots, or radishes based on your preference.

Tip: For a richer flavor, let the dressing sit for 15 minutes before shaking to allow the garlic and mustard powders to dissolve fully.

Keywords: salad, vinaigrette, dressing, vegan, healthy, quick, easy, fresh, vegetables, greens, oil, vinegar, garlic, mustard, spicy, side dish, lunch, dinner, homemade, emulsion, tangy

Read it online: https://www.chefs-mate.com/recipe/salad-wlth-vinaigrette-dresslng/