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Classic Vinaigrette

Don't ruin your salad by drowning it in dressing, especially the fat-, sodium-, and preservative-laden versions found on most salad bars. For the healthiest option, pack your own.

  • Yield: Makes 1 cup
Classic Vinaigrette

Source: Body+Soul, May 2010


  • 1/4 cup white-wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon minced shallots
  • 3/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground black pepper


  1. In a small bowl, whisk together vinegar, mustard, and shallots. Add olive oil in a slow, steady stream until emulsified. Season with salt and pepper.

Cook's Note

Refrigerate for up to 1 week.


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