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Garlic Vinaigrette

Scott Phillips

Yield: Makes 1-1/4 cups

This is a classic go-to vinaigrette that every cook needs, with garlic to add savory flavor and a touch of rice vinegar and honey to mellow things out. It’s delicious dressing a grain salad or kale salad (massage the vinaigrette into the leaves to tenderize them). It also makes a fantastic marinade for grilled chicken.


  • 2 Tbs. white wine vinegar
  • 1 Tbs. rice vinegar
  • 1-1/2 tsp. minced garlic
  • 1/2 cup extra-virgin olive oil
  • 1 Tbs. coarse Dijon mustard
  • 2 tsp. mild honey
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 50
  • Fat Calories (kcal): 50
  • Fat (g): 5
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 0
  • Sodium (mg): 60
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Sugar (g): 1
  • Protein (g): 0


  • Combine the vinegars and garlic in a 1-pint jar and let sit for about 5 minutes.
  • Add the olive oil, mustard, honey, 3/4 tsp. salt, and several grinds of pepper. Cover with the lid and shake vigorously until emulsified, about 10 seconds. Refrigerate for up to 1 month.


Rate or Review

Reviews (2 reviews)

  • User avater
    BrettDShaw | 01/08/2019

    Ultimate drinks

  • User avater
    SallyRMassey | 10/23/2018

    It perfectly suits with salad.

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