Vinaigrette Salad Dressing
Making your own salad dressing is quick and easy. You can start out with this basic recipe and adapt as needed to fit the ingredients of your salad and your .
148kcal per serving
0 gprotein
0 gcarbohydrates
16 gfat
5servings (Tablespoon)
Ingredients
- 6 tablespoons vegetable oil (olive, canola, avacado, etc.) nutrition facts
- 4 tablespoons vinegar (cider, balsamic, or red wine vinegars) nutrition facts
- 1/4 teaspoon salt nutrition facts
- 1/4 teaspoon black pepper nutrition facts
- 1/4 teaspoon mustard (yellow, dijon, or brown mustards) nutrition facts
- sugar (1/4 tsp sugar) nutrition facts
- garlic powder (1 teaspoon) nutrition facts
- Italian seasoning (1 teaspoon)
- red pepper flakes, crushed (1 pinch)
- Dijon or spice mustard (1 teaspoon)
- honey (2 teaspoons) nutrition facts
"Nutrition facts" links go to the closest generic food on FoodFactly, per 100 g.
Nutrition facts per serving
| Nutrient | Per serving | % DV |
|---|---|---|
| Calories | 148 kcal | |
| Total fat | 16 g | 21% |
| Saturated fat | 2 g | 10% |
| Cholesterol | not reported | |
| Sodium | 123 mg | 5% |
| Total carbohydrates | 0 g | 0% |
| Dietary fiber | 0 g | 0% |
| Total sugars | 0 g | |
| Added sugars | 0 g | 0% |
| Protein | 0 g | 0% |
| Vitamin D | not reported | |
| Calcium | 1 mg | 0.1% |
| Iron | 0 mg | 0% |
| Potassium | not reported |
Nutrition analysis per serving as published by USDA with the recipe. % DV: percent of the FDA Daily Value for adults.
Directions
- Wash hands with soap and water.
- Mix all ingredients together.
- Serve.
Source
USDA Supplemental Nutrition Assistance Program (SNAP)
Published on USDA MyPlate Kitchen (www.myplate.gov/recipes/vinaigrette-salad-dressing, retired by USDA in January 2026; archived copy). A work of the US federal government, in the public domain.
General nutrition information, not medical advice.