My Secret Recipe of Vinaigrette Made House. – Page 2

e is smooth and well blended.

Slowly drizzle in the olive oil while whisking continuously to emulsify the vinaigrette.

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Taste and adjust seasoning. Want it more tangy? Add a bit more vinegar. Need more body? A splash more oil will do.

Store in the fridge for up to 1 week in a sealed container. Shake before each use.

💡 Pro Tip: If you’re short on time, just toss all ingredients into a jar, screw the lid on tight, and shake vigorously. It’s quick, clean, and effective.

🥗 Why This Vinaigrette Works

Balanced Flavor: The Dijon mustard adds a savory kick, the honey balances the acidity, and the garlic infuses depth.
Versatile Use: This dressing works beautifully on leafy greens, roasted veggies, grain bowls, or even drizzled over grilled chicken or fish.
Customizable: Want a Mediterranean twist? Add a bit of crumbled feta and oregano. Prefer it spicy? Toss in a pinch of red pepper flakes.

🌿 Ways to Use This Vinaigrette

Classic green salad with romaine, cucumbers, and tomatoes
Quinoa bowls with roasted sweet potatoes and kale
Pasta salads with cherry tomatoes and mozzarella
Grilled veggies like zucchini, peppers, or asparagus
Marinade for chicken or tofu

🧡 Final Thoughts

This secret vinaigrette recipe is a staple in my kitchen—and once you try it, it might become yours too. It’s simple to make, easy to customize, and truly brings out the best in whatever you drizzle it over. Homemade dressings have a way of elevating everyday meals into something special, and this one does exactly that.

Would you like a printable recipe card or variations for different cuisines like Asian or Mediterranean-style vinaigrettes?

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