Red Wine Vinegar Salad Dressing

A six-ingredient red wine vinaigrette whisked together in 5 minutes, tossed with crisp greens, toasted almonds, and shaved Parmesan for a restaurant-worthy green salad.

Course condiment, Salad, Side Dish

Cuisine American, Italian

Keyword easy red wine vinaigrette, red wine vinaigrette, red wine vinegar salad dressing, Small batch salad dressing

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 237kcal

Author Blair Lonergan

Ingredients

Red Wine Vinaigrette

¼ cup red wine vinegar
1 tablespoon honey
1 ½ teaspoons pressed or finely minced garlic (about 1 large clove or 2 small cloves) (or sub ¼ teaspoon garlic powder)
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup extra virgin olive oil

Green Salad

10 ounces mixed baby greens or other lettuce of choice
1 pint cherry or grape tomatoes, halved
2 ribs celery, thinly sliced
1 seedless English cucumber, chopped
½ of a red onion, finely diced
¼ cup slivered or sliced almonds
¼ cup freshly grated or shaved Parmesan cheese (or substitute with crumbled feta or blue cheese)
Kosher salt and freshly ground black pepper (or all-purpose seasoning), to taste

Instructions

In a small bowl, whisk together the vinegar, honey, garlic, salt, and pepper. While continuing to whisk, gradually stream in the olive oil until the dressing is completely combined. You can also shake everything together in a jar with a tight-fitting lid.
Toast the almonds until deep golden brown, then sprinkle with kosher salt while they're still warm. I do this in the microwave: place the almonds on a microwave-safe plate and cook on high for a total of about 2 minutes, stirring every 30 seconds. Season with kosher salt and let cool.
Place greens in a large serving bowl. Add tomatoes, celery, cucumber, red onion, almonds, and cheese. Season with salt and pepper or with all-purpose seasoning.
Drizzle the salad with dressing, toss, and serve immediately.

Notes

Storage and make-ahead: Store the dressing in an airtight jar in the fridge for at least 1 week. The oil will solidify when chilled, so let it sit on the counter for 10 to 15 minutes, then shake well before using. Toasted, salted almonds keep in the pantry for up to a month.

Serve right away: Once the greens and nuts combine with the dressing, texture starts to fade. Dress and serve immediately for the crispest bite.

Dressing variations:

Whisk in a teaspoon of Dijon mustard for extra zip and a more stable emulsion.
Swap maple syrup for honey, or skip the sweetener and add an extra splash of olive oil.
Add fresh or dried basil, thyme, oregano, or parsley to the dressing.
Substitute balsamic, white wine, or apple cider vinegar for the red wine vinegar.

Salad variations and uses:

Swap the Parmesan for crumbled feta or blue cheese.
Add other nuts (pine nuts, walnuts, pecans) or dried fruit (cranberries, sliced apples).
This dressing works beyond salads: drizzle on sandwiches and Italian subs, toss with cold pasta, or use as a marinade.

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