How To Make The Best Vinaigrette

March3

I’m getting ready to go on holiday in a few weeks so I’ve been eating a lot of fresh greens and raw veggies to shed this extra layer of warmth that somehow glommed onto me this winter.

I’ve been topping my salads with freshly squeezed lemon, but sometimes your mouth craves a little more excitement.

This vinaigrette is deliciously easy, versatile and light enough for tiny baby greens… but it goes perfectly with romaine, iceberg and spinach salads. Another idea: I pour this vinaigrette over all kinds of vegetables before I roast them in the oven. I’ve even used it instead of mayonnaise in chicken salads! Here’s how to make the  best vinaigrette ever… an easy recipe that everyone should have in their back pocket!

How To Make The Best Vinaigrette -Here's a recipe everyone should know by heart: a very basic but the best vinaigrette. This recipe is deliciously easy, versatile and light!

 

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Hi…
I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mamashighstrung@gmail.com