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One of the things that really separates an okay salad, from an amazing salad

is the dressing.

A brilliant vinaigrette can transform even a simple bowl of lettuce into a Michelin star dish.

I detest store-bought dressings. And not just because they taste bad.

You’d be amazed at how unhealthy they are. They are loaded with sugar, chemicals, and tons of artificial ingredients.

I always make my own vinaigrettes using good-quality Italian olive oil.

I whip them up and toss them into separate mason jars.

Here are 3 of my favorites vinaigrettes.

A herb pesto, a tomato, and a mustard vinaigrette.

You can tweak them and create your own. Use walnut or grapeseed oil instead or change around the vinegar you use.

The key is to use only high-quality ingredients to get a great end result.

Store any leftover dressing in the refrigerator and use it within 3-4 days.

Time to dig in and enjoy my greens.

xxx MM

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Homemade Vinaigrettes

  • Author: Melissa Mayo

Ingredients

Scale

HERB PESTO VINAIGRETTE

  • ½ cup good quality olive oil
  • ½ bunch cilantro- chopped
  • ½ bunch basil – chopped
  • 1 TBS chives/spring onion- chopped
  • Juice and zest of 1 lemon
  • Juice and zest of 1 lime
  • Coarse salt and black pepper to taste

TOMATO VINAIGRETTE

  • 2 very ripe red tomatoes- chopped
  • ½ cup good quality olive oil
  • ¼ cup apple cider vinegar
  • Juice and zest of 1 lemon
  • Coarse salt and black pepper to taste

MUSTARD VINAIGRETTE

  • ½ cup good quality olive oil
  • 1/3 cup good quality balsamic vinegar
  • 1 TBS Dijon mustard
  • 1 TBS honey
  • Coarse salt and black pepper to taste

Instructions

Puree all the ingredients in a food processor or blender until you have a smooth vinaigrette.

Store dressing in the refrigerator in an airtight jar and use within 3-4 days.

Dresses a large salad or 2 smaller salads

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Share a photo and tag me @themelissamayo— I can't wait to see what you've made!

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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