Garlic & Herb Vinaigrette Salad Dressing is a simple homemade salad dressing that comes together in minutes and is loaded with flavor!
Disclosure: This recipe post is part of the #SoupYourWay campaign sponsored by ReganMillerJones, Inc. and the General Mills Bell Institute of Health and Nutrition on behalf of Progresso™. Thank you for supporting the brands that support The Wholesome Dish!
Chilly February days are the perfect time to curl up with a warm comforting bowl of soup. Progresso™ soup is now serving white meat chicken with no added antibiotics. Ever. Quality is always in season!
Progresso™ soup makes it convenient and easy to try a variety of different soups with gluten-free, reduced-sodium, light, and vegetarian soup options.
Today I made the Progresso™ Reduced Sodium Savory Chicken and Wild Rice Soup and paired it with a simple side salad and a homemade garlic and herb vinaigrette salad dressing.
This garlic & herb vinaigrette starts with equal parts of extra virgin olive oil and red wine vinegar. It has both minced garlic and garlic powder for robust garlic flavor. There’s also three kinds of dried herbs, honey, dijon mustard, salt, and pepper in this savory dressing.
Simply add all the ingredients to a sealed container, and shake!
Garlic and Herb Vinaigrette Salad Dressing recipe
Ingredients
- 1/3 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 2 garlic cloves minced
- 2 tsp. dijon mustard
- 2 tsp. honey
- 1 tsp. garlic powder
- 1 tsp. dried basil leaves
- 1 tsp. dried oregano leaves
- 1 tsp. dried parsley leaves
- 1 tsp. salt
- 1/2 tsp. ground black pepper
Instructions
- Add all of the ingredients to a sealable container. Seal and shake until well combined.
- Store in the refrigerator.
- Shake well before each use.
Notes
Nutrition
Jenn says
Loving the zesty vinegar to oil ratio here – a fabulous dressing recipe perfect for salads galore!
Joanie says
You just can’t beat the flavor of homemade vinaigrettes. This recipe is definitely a keeper, I love keeping a jar always in the fridge.
Ace says
How long is it good for?
Kate Simonsen says
I would like to know how long it lasts as well???
Marcia says
Excellent! I used basalmic vinegar instead because it’s a little sweeter and it came out great! I’ll have to try with rew wine vinegar next time and compare, but this is some reeaaallly yummy dressing. Thanks!
Al Smith says
Delicious and easy to make. Seemed too salty the first 24 hours but after that it was perfect. Hint: Make at least one day ahead for best flavor profile.
Susan Mendoza says
Excellent!
Kayla says
Perfect! Is now my favourite recipe. The only thing that made it better way using my immersion blender to blend it all up! Thanks!