I’m so over store-bought salad dressing: homemade is the way to go! These quick vinaigrettes are ready in just 60 seconds, to help you to provide simple and healthy meals to your family!
In an effort to start eating healthier this 2017 year, making quick vinaigrettes at home has been one way we’ve cut out some of the fat, sugar, and added preservatives from our diet. Which has been great! It can seem a little daunting: making something from scratch, I know. But this is one of the simplest ways to start making your condiments at home: 60 second quick vinaigrettes! 60 seconds? You totally have time for that, I promise!
Related: Strawberry Arugula Salad with Grilled Polenta Croutons
Today I’m sharing three versions of a 60 second quick vinaigrette. These vinaigrettes are paired with a simple salad below to give you inspiration, but you can pair them with whatever your heart desires (or whatever your family wants to eat!).
My biggest secret for making these quick vinaigrettes? The salad shaker! This is one of my favorite items that we received from our wedding registry last year, so much so that we got two of them! All you have to do is throw your salad dressing ingredients in and shake away. There is a handy airtight stopper on the top so that you can easily store your dressing in the refrigerator for reuse. Just shake again for about 10-15 seconds before serving again!
Related: Toasted Pearl Couscous Salad with Lemon Dijon Vinaigrette
Now it’s your turn: what is your favorite salad dressing recipe? Share with me by commenting below!
Looking for the fish recipe in this post’s photos? Check out my post for my Pan Seared Sea Bass with Lemon Chive Beurre Blanc!
- ½ lemon, juiced
- 2 tbsp. minced shallot
- ½ tbsp. Champagne vinegar (or white wine vinegar)
- 1/8 cup olive oil
- 1 pinch kosher salt
- 1 pinch white pepper
- 2 large handfuls spring greens
- ½ cup whole blueberries
- ¼ cup sliced almonds
- 1-2 oz crumbled goat cheese
- In a salad shaker, combine lemon juice, shallot, Champagne vinegar, olive oil, salt, and pepper. Screw on cap and shake until mixture is well emulsified, at least 30 seconds. Season with salt and pepper to taste. Shake a few more times just prior to dressing the salad.
- To make salad, combine spring greens, blueberries, almonds, and goat cheese in a large salad or mixing bowl. Drizzle with a little vinaigrette and toss to combine, adding more vinaigrette as necessary. Enjoy!
- 2 tbsp. balsamic vinegar
- 2 tbsp. honey
- ⅛ cup olive oil
- 1 pinch kosher salt
- 1 pinch ground black pepper
- 2 large handfuls arugula
- ¼ cup chopped walnuts
- ¼ red onion, thinly sliced
- 1-2 oz. crumbled goat cheese
- In a salad shaker, combine balsamic vinegar, honey, olive oil, salt and pepper. Screw on cap and shake until mixture is well emulsified, at least 30 seconds. Season with salt and pepper to taste. Shake a few more times just prior to dressing the salad.
- To make salad, combine arugula, walnuts, red onion, and goat cheese in a large salad or mixing bowl. Drizzle with a little vinaigrette and toss to combine, adding more vinaigrette as necessary. Enjoy!
- 1 clove garlic, minced
- 1 tsp. thyme, minced
- 2 tbsp. red wine vinegar
- ¼ cup olive oil
- 1 pinch kosher salt
- 1 pinch ground black pepper
- 2 large handfuls mâche rosettes (or your favorite spring greens)
- ¼ cup walnuts, chopped
- ¼ cup dried cranberries
- ¼ red onion, thinly sliced
- In a salad shaker, combine garlic, thyme, red wine vinegar, olive oil, salt and pepper. Screw on cap and shake until mixture is well emulsified, at least 30 seconds. Season with salt and pepper to taste. Shake a few more times just prior to dressing the salad.
- To make salad, combine mâche rosettes, walnuts, dried cranberries, and red onion in a large salad or mixing bowl. Drizzle with a little vinaigrette and toss to combine, adding more vinaigrette as necessary. Enjoy!
