All-Purpose Vinaigrette

Most store-bought salad dressings, even organic ones, contain highly refined, highly inflammatory seed or vegetable oils as well as added sugar and other nasty processed bits.

Use this wholesome, whole-food vinaigrette to dress mixed greens as well as chopped raw salads, cold or hot steamed vegetables, or anything else that needs a little zing.


Makes 1 1/4 cups
1 cup extra virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice (juice of 1 lemon)
2 tablespoons balsamic vinegar
2 medium cloves garlic
1 tablespoon chopped white onion
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 teaspoon dried Italian herbs


Put all the ingredients in a blender in the order shown. Blend until smooth. Transfer to a cruet or jar with a lid. Use immediately or store in the refrigerator. (If the olive oil solidifies in the fridge, remove the dressing 15 minutes before serving to allow it to warm up to room temperature.).


To choose your organically grown and fresh ingredients wisely, use the following criteria:
·chemical-  and hormone-free meat
·wild-caught fish
·pastured-raised, organic eggs
·whole, unrefined grains
·virgin, unrefined, first-press organic oils
·whole-food, unrefined sweeteners
·pure, clean, spring water
·sea salt
·raw and/or cultured milk and cream products

For more on using olive oil in recipes, check out Olive Oil: Advice on Its Correct Use

Patrick Earvolino, CN

Patrick Earvolino is a Certified Nutritionist and Special Projects Editor for Selene River Press, Inc.

Products by Patrick Earvolino

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