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Fran’s Simple Vinaigrette

Fran's Simple Vinaigrette

My mother-in-law makes the best salad dressings. I asked her to make her delicious vinaigrette when she was last in town. The garlic makes the dressing complete and it’s simple and tastes amazing on any salad–especially my house salad.

Side Note: I’ve adapted her recipe to have more vinegar because we really REALLY love a tangy vinaigrette! If you prefer a less tangy vinaigrette, use half the amount of vinegar listed. 

Fran’s Simple Vinaigrette:

Ingredients:

  • 1/2 cup canola oil
  • 6 tbsp seasoned rice vinegar
  • 2 tbsp red wine vinegar
  • 2 cloves of garlic, minced
  • 1 tsp sugar
  • Salt and pepper, to taste (lots of pepper)

Fran's Simple Vinaigrette

How to Make Fran’s Simple Vinaigrette

Combine all ingredients and whisk thoroughly; set aside for at least 30 minutes to allow flavors time to mingle.

Drizzle the well-whisked vinaigrette on your salad then toss to coat evenly. Serve immediately.  Enjoy.

Fran's Simple Vinaigrette

Click here for a printable version of this recipe – For the Love of Cooking

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18 Comments

  1. I must admit, I’m very lazy about salad dressing and tend to just use a drizzle of olive oil, wine vinegar, and black pepper, or I use the bottled stuff.

    But I do like vinaigrette, so I’ll give this a try one of these salad days.

  2. MMMMMM.this salad dressing look soooo simple and tasty! I printed it off and I will let you know how the family likes it!
    Also thank you for visiting my site and leaving a comment about my banana bread! Come back and visit anytime!!

  3. This is basically the recipe that I use but I play around with the sweetener. Instead of sugar I have tried honey or maple syrup. About a 1/4 tsp Dijon mustard is tasty with it, too.

  4. Just wanted to express my appreciaton for this recipe! This is the only dressing I will eat and I absolutely love it!

  5. We’ve recently discovered some lengthy food allergies with my still nursing daughter and a good salad dressing has been hard to find that’s safe for me to eat – going to have to try this! (And a big thank you for the awesome site – we can actually eat many of the things you make, yay!).

    I know this was posted a while back, but any thoughts on how this would taste mixed with a vegan mayo (Earth’s Best) as a pasta salad dressing? I’m terrible at imagining flavors together – one of my biggest weaknesses in the kitchen.

    1. Renee,

      This is my very favorite dressing! I’ve never had vegan mayo so I am not sure how it would turn out. I have made pasta salad using just this vinaigrette and it turned out delicious. I hope this helps.

      Cheers,
      Pam

  6. This is our favorite “go to” dressing. It is so easy that my 5 year old makes it. She puts all of the ingredients in a mason jar and shakes it until she can’t shake anymore! I will never buy bottled dressing again. Thanks!!

  7. ive been making this steady for about a year now and i recommend adding a half teaspoon of grainy mustard and to make it the day before, much better garlic after it’s broken down.

  8. Absolutely love this salad dressing. I’ve been making it for years. Everyone always asks for the recipe.

  9. I have to tell you, I made this exactly as written and it’s the best salad dressing I’ve ever eaten. I have another batch waiting in the kitchen until dinner because it tastes best when it’s sat for a while so the flavors can develop. Thank you for this and please keep publishing Fran’s dressings!

  10. My favorite recipe so far. Easy to make and it tastes delicious, much better than anything on the store shelves.

  11. Why are the proportions in the recipe different on the page from what’s in the printable recipe? Which version is correct?