Recipe: Bettina’s Vinaigrette Salad Dressing

Think of this as a formula which you can adapt to the ingredients you have on hand. Adaptability in the kitchen is vital, especially in these shelter-in-place times. Our family likes a high-acid, rather sharp vinaigrette but you may like a more mild dressing. Just adjust to your palette’s preference. This recipe is provided as rubric so I’m giving in parts (i.e. one part could be one cup).  We make large batches of this and keep in a mason jar and use throughout the week.


  • One part Extra-virgin Olive Oil (or Walnut Oil, Avocado Oil, etc.).  Use the good stuff for this!
  • 1/3-1/2 part acid of choice (we prefer White Wine Vinegar, but you can use red, Sherry, Champagne or Apple Cider Vinegar or lemon juice)
  • 1/4 part green onions, minced (or sub with shallots or garlic)
  • To taste, heaping tablespoons of Dijon of Grainy Mustard (at least one heaping tablespoonful per one cup of oil)
  • To taste, dried Tarragon (or use fresh or try other herbs like Dill, Oregano, Chives, Parsley)
  • To taste, salt and fresh ground pepper


  1. Place all in a jar, cover and shake until emulsified.
  2. Drizzle over your salad greens, onto steamed vegetables and toss lightly.

This time of year we’re using Bettina’s Vinaigrette daily, often with grilled or blanched asparagus, and as a dip with a little mayo with steamed whole artichokes. This vinaigrette lasts for at least a week, or more at room temperature.  During hot summer months, keep refrigerated.