Vital Vinaigrette

Save money and simplify ingredients by making your own easy vinaigrette every week. It keeps in the fridge for a week so make a large enough batch to dress your salads each day. It is delicious on every kind of salad, coleslaw or drizzled over grilled or roasted veggies.

3/4 cup
Preparation Time
5 minutes
Common Allergens
Equipment List
Mason jar
Cutting board
1/2 cup
extra virgin olive oil
2 tbsps
apple cider vinegar
2 cloves
garlic, minced or pressed
1 tbsp
grainy or Dijon mustard
2 tbsps
honey or maple syrup (optional—do not give honey to children under 1 year)
1/4 tsp
each salt and pepper

Combine all ingredients in a mason jar with a tight-fitting lid. Shake to emulsify (a fun job for kids!). Use immediately or refrigerate for up to one week. It will solidify in the refrigerator so pull it out 30 minutes before using and shake to re-emulsify. If short on time, run hot water over the jar to liquefy the oil then shake to re-emulsify.   

You can also add 1-2 tablespoons of Greek or whole milk yogurt or ½ an avocado to make a creamy dressing.

Source: Nicole Fetterly, RD

Childcare facilities with 8+ children should check with their Licensing Officer about what is needed to serve food.

Vital Vinaigrette
Vital Vinaigrette