Janet’s Blender Vinaigrette

Regularly scheduled cookie programming will return shortly, but I felt like posting a recipe to which I’ve become quite attached. It’s a special salad dressing given to me by my friend Janet, and it pulled us out of an iceberg lettuce with “Lite Ranch” rut.

This recipe is suited for “Spring Mix” type blends because it clings lightly to the leaves and adds so much flavor that you really don’t need to use much. Since I began making it, I’ve varied the vinegar, oil, and herbs while still sticking to the base formula. It’s simple to prepare and you can do it in a blender or food processor, but I like to make half or quarter batches in the little chopper cup that came with by immersion blender.

So here’s the recipe. It’s from Southern Living, but you should probably name it after yourself or take some sort of ownership like Janet and I did.

Also, sorry the picture is of salad rather than the dressing itself, but I needed some sort of visual and last night’s batch was made with with red onion and red wine vinegar. I didn’t want to showcase my pink dresssing, but it still tasted great.

Spring Mix Salad


Janet's Blender Vinaigrette
 
Prep time
Cook time
Total time
 
An excellent salad dressing recipe given to me by Janet
Author:
Recipe type: Salad
Serves: 1
Ingredients
  • 1/2 cup cider vinegar
  • 3 Tbs chopped onion
  • 2 1/2 Tbs sugar
  • 1-3 large cloves garlic
  • 1 tsp each salt, dry mustard
  • 1/2 tsp pepper
  • 1 cup vegetable oil
Instructions
  1. Combine all except oil in blender and blend. While blender
  2. is running, slowly add oil in slow steady stream.

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Comments

  1. Louise says

    Love vinaigrette. My husband would have a fit if I bought iceberg lettuce. Very soon I’ll be picking my own spring mix lettuce and arugula.

  2. says

    Have you tried this with less oil and more vinegar to cut the calories? I do that with most good seasons bottles I mix up and they taste fine. I am looking forward to trying this but I will likely play with the ratio of oil to vinegars – thanks

  3. says

    Christine, I’m glad you asked that question. Lite Ranch aside, I’m starting to really like oil-based dressings with MORE oil. The reason is that if there’s more oil and the dressing is spiced right, you can use less of it. The oil carries the flavor and you can actually taste the lettuce plus the dressing — not either or and not just a bunch of acid. You can cut the oil all you want and some vinaigrettes are okay with less oil (especially Asian ones), but I tend to like ones with a lot of oil and a good balance of acid, salt and even sugar. The sugar balances things out in this one, though I’m sure a lot of people will want to leave it out.

    I haven’t bought a Good Seasons packet in years, but I used to buy it and when I did, I played around with the ratios too. When I think of it, I think of it being really salty, but that was probably because I used either too much liquid or tried to cut the oil too much. Do you have an immersion blender? If you do, you can have a ton of fun trying new ones. If you don’t, shoot me an email and I’ll tell you the brand I have.

  4. CindyD says

    Just decided the other day that I really don’t like my current brand of lite Ranch – I really miss Marzetti’s, can’t get it here in AZ. How does the dressing keep – I don’t have an immersion blender and it’s just me eating salads.

  5. says

    Cindy, I don’t know how long it keeps — 5 days maybe? I keep making it in small batches.

    Sorry to hear you can’t get the dressing you like. Maybe you could try some homemade ranch recipes.

  6. says

    anna i did a double take on this post. to make sure i was in the right place. LOL anywho, i love using the blender for dressings, smart girl.

  7. says

    YUM! This looks great! I’ve been on a blender kick lately, because I’ve been making smoothies for breakfast every day. I had no idea I could use it to make a dressing, too! Rad!

  8. Shelly says

    Hi Anna,
    This look divine! I am going to give it it’s “test run” and make it today. I have another dressing that is so darn easy and absolutly delicious. I will send it to you off line. Thanks!

  9. Sean M says

    maybe use a good olive oil instead of vegetable oil? or do you already do that? good olive oils can be fairly neutral. cheap stuff tastes pretty bad though.

  10. says

    Sean, I hear you! We’re olive oil maniacs around here thanks to our friend Guido in Chianti (see my Travel sidebar). My Tuscan olive oil is so flavorful and delicious and amazing that I almost hate mixing it into things and since this recipe has so many other spices, I haven’t made it with my good olive oil yet. But of course, you can use any oil you want.

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