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Vinaigrette For Green Salad Recipe

Vinaigrette For Green Salad

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (52)

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Average Rating:

Total Reviews: 52

Showing 31-40 of 52

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  • on April 18, 2010

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    Perfect and easyand fresh. We loved it.

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  • on February 26, 2010

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    This dressing is ok. The oil, for me, overpowered everything. So, i made this today, and after I added everything I put in some balsamic vinegar. The vinegar made it taste soooo much better, and the oil wasn't overpowering anymore. Also, instead of adding champagne vinegar I put in rice wine vinegar. Instead of chopping the garlic, I minced it so finely, which was better, because I didn't get big hunks of garlic in my mouth. When I was about to toss my salad in the dressing, i thought it could be mixed better. I brought it to a simmer for 10 min. and let it cool. The flavor was incredible after that simmer. My mom would definitely love this recipe. I'm only 14, and it was good, not great, once changed AMAZING!!! (after the simmer AMAZING!!

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  • on January 27, 2010

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    I also agree with this being a good method to start with, and then tweaking it for your own taste. Plus, I like that I'm in control of the oil, sugar...etc. I make a similar dressing, but add a little honey or sugar for some sweetness and I also like a little grated onion. I try to cut back on the oil, mainly because I like the vinegar aspect to be the star. And to make life easier, I use a blender to get a nice emulsion (which I keep it in until serving in case it needs another "whirr" in it! This is really good with just greens, but I like some apple and cashews mixed in, if I have them on-hand!

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  • on January 05, 2010

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    Bitter and bland. She has better dressings!

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  • on December 30, 2009

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    This recipe for vinaigrette (not a recipe, really, it's more of a method has been my standby for 25 years. Now, I usually use more vinegar and a bit less oil, but that is to my taste. I also like to add a teaspoon or so of honey or agave nectar, to balance out the flavors. I often add a small minced shallot, in addition to the garlic. You can use any vinegar: Balsamic, red or white wine vinegars, or even apple cider vinegar. They are all good, as are a tablespoon or so of lemon, lime, or orange juice. The thing is, if it doesn't taste the way YOU like, you can add a bit of salt, or pepper, or whatever, to adjust the flavor. Part of learning how to cook involves figuring out what it is that you like, and then how to alter recipes to fit that set of parameters.

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  • on October 03, 2009

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    This is the first vinaigrette I ever tried to make and it was so easy and tasted great! I did add a little lemon juice.

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  • on August 25, 2009

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    I made this recipe based solely on the great reviews. The recipe sounded just like a basic vinaigrette, but all those people can't be wrong. But I followed the recipe to the T and was very unimpressed. The dressing lacked zing and really didn't have much flavor at all. And it was too oily. The ratio of oil to vinegar is just too high. I went back and added lemon juice, more vinegar and more salt and pepper after my husband agreed that the recipe was tasteless. The additions helped - but I won't bother making this again. I'll have to find a use for that bottle of champagne vinegar I bought for this recipe. I always love Ina's recipes - but this one was a big let down.

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  • on July 13, 2009

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    I make this all the time and it is a great light dressing to compliment any salad.

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  • on July 12, 2009

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    Where do I even begin?!? This vinaigrette is absolutely wonderful!!! I was watching Barefoot Contessa on television when I saw Ina make this lovely dressing. I thought wow that's so simple and I bet I have everything I need to make it in the kitchen. I had to try it out right away. I did and it was absolutely fabulous! I think I have a new favorite salad dressing now. Thanks Ina!

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  • on June 30, 2009

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    I made this vinaigrette to accompany a cold poached salmon salad; it was just to hot to turn on the oven! The dressing was absolutely perfect with this salad. I did add about a half teaspoon of lemon juice to the vinegar. This gave the dressing a nice tang which perked up the salmon.

    Ina's recipes never let me down. Thanks Ina!

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