Easy Homemade Vinaigrette for a Fresh Microgreen Salad

Whip up this simple, flavorful vinaigrette in minutes and elevate your next meal with a nutrient-packed microgreens side salad!

Inspired by my classic Greek dressing, this vinaigrette comes together effortlessly in a mason jar—just shake and serve. If you're using olive oil, keep in mind that it will solidify in the fridge, so you'll need to let it come to room temperature and give it a good shake before using. Avocado oil, on the other hand, stays liquid, making it even easier to mix when you're ready to drizzle.

What You’ll Need:

• 2 fresh garlic cloves, minced, or 1/2 tsp powdered garlic

• ¼ teaspoon salt

• 1 ½ teaspoons Dijon mustard

• ½ cup extra virgin olive oil (or avocado oil)

• 2 tablespoons fresh lemon juice

• ½ teaspoon sugar (optional, but balances the acidity)

• 5 tablespoons red wine vinegar

• ½ teaspoon dried basil

• ¼ teaspoon dried oregano

• 1 package mixed microgreens

How to Make It:

1. Add all ingredients (except the microgreens) to a pint-sized mason jar.

2. Seal the lid tightly and shake well until fully combined.

3. Drizzle lightly over your microgreens—remember, a little goes a long way! You can always add more, but you can’t take it away.

4. Store the dressing in the fridge and shake before each use. For best results, keep the microgreens and dressing separate until ready to serve.

Enjoy this fresh, zesty dressing with your favorite meals! Let me know if you give it a try. 😊