DIY Red Wine Vinegar Salad Dressing

Those of you who know me know I'm a big fan of coconut oil.  But there is a time and place for everything and so sorry coconut oil, but your place is not in salad dressing.

The first reason being, salad dressing has to be refridgerated after preparing.  Coconut oil is not a fan of the fridge and proves this by hardening up.  Even if you pull the oil out ahead of time (which, I always forgot) or run it under hot water, the consistency can sometimes become jelly-like.

For salad dressings, my go-to is olive oil.

I am sure you can do a quick Google search to find the best olive oils, but I am not real picky on this one.  Of course, it makes sense to get one that says "for dressings and marinades" on the front of the bottle :).

 1/4c. olive oil

2 Tbsp. Red Wine Vinegar

2 tsp. Dijon Mustard

1-2 tsp minced garlic
Salt and Pepper to taste
*adapted from Real Simple magazine August 2009 Balsamic Vinaigrette recipe

The Dijon Mustard adds a bit of a creamy texture to it.

Shake/whisk really well before use

I make smaller portions because I like it better fresh and it is so easy to throw together while dinner's cooking. The recipe is very easily doubled, though, and will keep up to about 2 weeks in the refrigerator.  It's great as a veggie dip, on sandwiches, and for pasta salad as well.

Enjoy!