I used to think there was no way I could ever make my dressing, not true. Watching cooking shows and reading cookbooks taught me how easy to make your vinaigrette. I thought I’d share my three favorites with you: Vinaigrettes, Balsamic, Cilantro-Lime, and Lemon.

I mix all the ingredients for the Balsamic and the Lemon, right in their 8-ounce jelly jar. The Cilantro-Lime takes an additional step of first processing the cilantro leaves. It’s simpler for this vinaigrette to be made in the food processor and then transferred to a jelly jar. To watch my video, hit play below. For more of my home cooking videos, visit Always Home-Cooked on YouTube or click the link below.

https://www.youtube.com/channel/UCtV_tL4u0KtEwkGvrX7T_Ww

Agave nectar, honey, or granulated sugar are a few of the sweeteners you can use when making your vinaigrettes.

Prep Time: 30 minutes
Total Time: 30 minutes
Yields 6 to 10 ounces of vinaigrette
Equipment: 1 (10-cup) food processor, blender, or immersion blender, 4 (8-ounce) jelly jars, 1 small bowl, chef’s knife, cutting board, whisk

Ingredients for the Cilantro-Lime Vinaigrette:
Yields: 8 to 10 ounces
1 cup of fresh cilantro leaves
1 tablespoon ginger, freshly-grated
1 tablespoon of garlic, freshly-grated
2 tablespoons of shallots, roughly chopped
1 tablespoon of kosher salt
1 teaspoon of black pepper, freshly-ground
1 teaspoon of cayenne pepper
3 tablespoons of Agave nectar (substitute granulated sugar)
1/4 cup of soy sauce, low-sodium
1/4 cup of red wine vinegar
1/4 cup of fresh lime juice
1 cup of *E.V.O.O.

Ingredients for the Balsamic Vinaigrette:
Yields: 6 ounces
2 tablespoons of shallots, finely chopped
1 tablespoon of garlic, freshly-grated
1 tablespoon of Dijon mustard (substitute a spicy mustard)
1 teaspoon of red pepper flakes
1 tablespoon of Agave nectar (substitute honey)
1 tablespoon of kosher salt
1 teaspoon of black pepper, freshly-ground
1/4 cup of good balsamic vinegar
1/2 cup of *E.V.O.O.
1 tablespoon of Italian flat-leaf parsley, finely chopped (optional)

Ingredients for the Lemon Vinaigrette:
Yields: 6 ounces
1/4 cup of fresh lemon juice (3 juicy lemons)
2 tablespoons of shallots, finely minced (optional)
1 tablespoon of garlic, freshly-grated (optional)
1 tablespoon Dijon mustard (can sometimes be left out of a Lemon Vinaigrette)
1 tablespoon of kosher salt
1 teaspoon of black pepper, freshly-ground
2 tablespoons of Agave nectar (substitute honey)
1/2 cup of *E.V.O.O.
1 teaspoon of Italian flat-leaf parsley, finely minced (optional)

Instructions for the Cilantro-Lime Vinaigrette:
Start by placing cilantro leaves into a food processor fitted with a metal blade. Add 2 tablespoons of *E.V.O.O. (the remaining olive oil will be added through the feeding tube) and pulse the leaves until they’re finely minced. Remove the processed cilantro and transfer to a small bowl. Back in the food processor, add the ginger, garlic, shallots, fresh lime juice, Kosher salt, fresh ground black pepper, cayenne pepper, agave nectar, and low-sodium soy sauce. Pulse all the ingredients just enough to combine everything.

Once combined, add the processed cilantro leaves back into the food processor. Place the lid and feeding tube on. Turn the processor to the ON position and slowly add the remaining *E.V.O.O. through the feeding tube until combined. Remove the lid, add the red wine vinegar, and stir once. This recipe yields 10 ounces of vinaigrette, so you’ll need 2 jars. Transfer the vinaigrette to the jars. Place the lids on tight, and give a good couple of shakes to combine everything.

Instructions for the Balsamic and Lemon Vinaigrette:
Add all the ingredients for both vinaigrettes into their respective 8-ounce jelly jars. Finish with the *E.V.O.O. Place the lids tightly on the jars and shake well.

There you have it, my Balsamic, Cilantro-Lime, and Lemon Vinaigrettes.

Click the links below for recipes using my other vinaigrettes. Blood Orange Vinaigrette, Citrus Vinaigrette, Greek Vinaigrette, Red Wine Vinaigrette, and Sun-dried Tomato Vinaigrette.

Notes:
1)  I prefer my vinaigrette to be one part acid to two parts oil.

2) Important note: I wanted to mention there are 2 ingredients in the list below, for the Lemon Vinaigrette, that are optional. I kept these 2 ingredients in the recipe because you may need the Lemon Vinaigrette to have a subtle onion and garlic flavor. There may be times when all that’s required is fresh lemon juice, *E.V.O.O., kosher salt, fresh-ground black pepper, and no Dijon mustard, for example, my Feta And Watermelon Salad And Skewers. The links for this and other recipes are below.

3)  Place the dressing in the bottom of the bowl first. Right before serving the salad, add the lettuce/greens, and toss to coat.

4) It’s important to wash and then dry the leaves well so the dressing will adhere to the leaves.

5) *E.V.O.O. is an acronym for Extra Virgin Olive Oil.

6) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

7) The Kcal count on this recipe card is for 1 serving (2 tablespoons) of the Cilantro-Lime Vinaigrette only.

https://lindalouhamel.com/2014/05/22/watermelon-and-feta-salad-with-a-lemon-vinaigrette/

https://lindalouhamel.com/2013/10/18/recipe-for-my-greek-salad/

https://lindalouhamel.com/2017/03/17/greek-pasta-salad/

https://lindalouhamel.com/2017/10/01/steak-and-tomatoes/

https://lindalouhamel.com/2016/08/12/heirloom-tomato-salad/

https://lindalouhamel.com/2017/03/28/walnut-and-mint-crusted-pan-seared-salmon-over-an-arugula-mint-salad-with-a-blood-orange-vinaigrette/

https://lindalouhamel.com/2014/09/16/lets-dish-everything-sides/