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Classic Vinaigrette

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    Don't ruin your salad by drowning it in dressing, especially the fat-, sodium-, and preservative-laden versions found on most salad bars. For the healthiest option, pack your own.
    Body+Soul, May 2010
    • Yield Makes 1 cup
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    Ingredients

    • 1/4 cup white-wine vinegar
    • 2 teaspoons Dijon mustard
    • 1 tablespoon minced shallots
    • 3/4 cup extra-virgin olive oil
    • Coarse salt and freshly ground black pepper

    Directions

    1. In a small bowl, whisk together vinegar, mustard, and shallots. Add olive oil in a slow, steady stream until emulsified. Season with salt and pepper.

    Cook's Note

    Refrigerate for up to 1 week.

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