As we learn along the way, simple is usually best – and that applies to salad dressings , too. This two-ingredient (we don’t count the salt and pepper!) vinaigrette recipe is perfect for drizzling over summer salads like this Barefoot Contessa-inspired corn salad recipe . It would be equally […]
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As we learn along the way, simple is usually best – and that applies to salad dressings, too. This two-ingredient (we don't count the salt and pepper!) vinaigrette recipe is perfect for drizzling over summer salads like this Barefoot Contessa-inspired corn salad recipe. It would be equally delicious on a cucumber salad, pasta salad, spring lettuce salad, quinoa salad, bean salad, tomato salad or tuna salad.
Store this olive oil vinaigrette in a salad dressing cruet or mason jar on the counter. You could substitute other vinegars – white wine vinegar, sherry vinegar, red wine vinegar, champagne vinegar or balsamic vinegar – for the apple cider vinegar.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: Makes about 3/4 cup
Ingredients
- 6 tablespoons extra virgin olive oil
- 6 tablespoons apple cider vinegar
- kosher salt, to taste
- freshly ground black pepper, to taste
Here's how to make it:
- Whisk together all the ingredients in a small bowl or shake in a salad dressing cruet.
- Store on the counter.
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