Video: Fresh Herb Vinaigrette

Learn how to whip up a fresh-herb salad dressing in just two minutes.

48,847 Plays

When they ask who made the delicious salad dressing, you can claim all the credit. And think of all the money you’ll save on store-bought. This video shows you how to use your blender to whip up a delicious herb vinaigrette recipe in three easy steps using everyday pantry ingredients and a few fresh herbs. In just minutes, you can top your salads with the freshest, most flavorful vinaigrette dressing. Once you master this very easy technique, you can whip up all kinds of vinaigrette dressings.

Related Recipes & Articles

Fresh Herb Dinner Rolls

Sliced Tomatoes with Fresh Herb Dressing

Citrus-Basil Vinaigrette

Comments

Add a comment View all comments »

Viking

Mar. 24, 2012 1:41 pm

Yes - a link to save the recipe/video would be usful. Also, ditto on the queation re: refridgeration - for how long ?

Mary Anne

Mar. 23, 2012 6:42 am

This is made with WHITE WINE VINEGAR not red. The taste would be very different using the red'

NLC

Mar. 22, 2012 1:33 pm

I just copied and pasted Deeli's recipe unto my notepad, then printed it out.

Deeli

Mar. 22, 2012 7:47 am

For those looking for the written recipe, well, obviously this was an advertizement of sorts for Bertolli olive oil so I simpy went to the Bertolli web site and easily found the vinaigrette ;-) You can just copy and paste it from right here: Fresh Herb Vinaigrette In food processor or electric blender, place: - 1/2 cup (6 tablespoons) BERTOLLI EXTRA VIRGIN OLIVE OIL - 1/3 cup (4 tablespoons) BERTOLLI RED WINE VINEGAR - 1 small clove garlic - 1 tablespoon chopped oregano - 1 tablespoon fresh basil leaves - a pinch sugar - salt and coarsely ground black pepper to taste Process for 1to 2 minutes until blended. Dried herbs can be used. Add 1/4-1/2 teaspoon dried oregano or mixed herbs, to taste.

fortefdiv

Supporting Member (Click to learn more about Supporting Membership)

Mar. 21, 2012 9:14 pm

yes i'm disabled sweety

HoneyTiger3m

Mar. 21, 2012 10:18 am

A couple of comments to share. @ Pam - Rosemary leaves look like little spines. If you look very closely, you'll see that they are actually narrow, little leaves. @ Caroline - the wonderful thing about fresh vinaigrette is that it has no emulsifiers. The vinaigrette will hold together once you mix it up long enough to dress your salad. It is meant to be made fresh every time, but if you any left over, it will separate eventually. Pour it into a bottle with a top, and just shake it up before using.

Sunflower Janie DC

Mar. 21, 2012 2:10 am

I was wanting a link to my recipe box as well, but then just emailed the recipe to myself. At least I have it for future use. It sounds great.

Maple

Jan. 26, 2012 2:36 am

Can we refrigerate this?