Red Wine Vinegar Dressing

Red wine vinegar salad dressing in a glass bottle with a salad in the background.

5 from 1 vote

The perfect balance of sweet, tangy and salty, this red wine vinegar salad dressing elevates the flavour of any salad. This recipe creates the perfect amount of salad dressing to dress two large salads or 8 individual sized salads.

Prep Time10

Total Time10

Course: Condiments

Cuisine: Mediterranean

Diet: Diabetic, Gluten Free, Low Calorie, Low Lactose

Keyword: garlic, homemade salad dressing, red wine vinegar, salad dressing, vinaigrette

Servings:

Calories: 97kcal

Author: Sarah Bell

Equipment

Chopping Board
Sharp knife
Garlic mincer
small bowl
Whisk
Measuring Cups and Spoons

Ingredients

¼ cup red wine vinegar
1 tablespoon lemon juice
2 tablespoons pure maple syrup
1 clove garlic minced
1 teaspoon sea salt flakes
Cracked black pepper to taste
1 tablespoon French shallot finely diced
¼ teaspoon dried oregano
¼ teaspoon dried thyme
1/3 cup olive oil extra virgin

Instructions

To a small bowl add the red wine vinegar, lemon juice, pure maple syrup, minced garlic, sea salt, cracked black pepper, finely diced shallot, dried oregano and dried thyme. Whisk to combine.
While whisking, slowly start to pour in the olive oil. Continue whisking until all of the olive oil is incorporated into the dressing.
Store the salad dressing in a small glass jar with a tightly fitting lid or a glass airtight container. Store in the fridge for up to 2 weeks. Bring to room temperature before using to liquify olive oil.

Notes

Serving Suggestions

Pour over:

green salads
pasta salad
fresh veggies like capsicum, cucumber and lettuce.

Nutrition