By Nicole Fetterly, RD
Save money and simplify ingredients by making your own easy vinaigrette every week. It keeps in the fridge for 5-7 days so make a large enough batch to dress your salads each day. It is delicious on every kind of salad, coleslaw or drizzled over grilled or roasted veggies.
Combine all ingredients in a mason jar with a tight-fitting lid. Shake to emulsify. Use immediately or refrigerate for up to one week. It will solidify in the refrigerator so pull it out 30 minutes before using and shake to re-emulsify. If short on time, run hot water over the jar to liquefy the oil then shake to re-emulsify.
You can also add 1-2 tablespoons of greek or whole milk yogurt or ½ an avocado to make a creamy dressing.