This is a versatile salad dressing that I’ve used as a marinade for many wonderful dishes. It’s homemade where it counts: simple and easy with ingredients you most likely have on hand.
With young children running amok, convenience often trumps homemade. An entire section of my refrigerator is full of salad dressings, because I like options for anything dinner might throw my way and I’m a self-proclaimed condiment freak (I’m often more concerned about the condiment than what I’m putting it on, but that’s a discussion for a closed group and therapy). With a refrigerator full of ready-made salad dressings, I’ve relied on them for many a meal and am happy they sit in my refrigerator in a pinch, and they certainly can sit in the refrigerator for a long time, for good or bad. But with something healthy and fresh like salad, it’s nice to pair it with something fresh and homemade, completing the healthy circle. When I have the time, as in five minutes of time, it’s a nice gesture, and it’s true what they say, homemade tastes better.
The herb vinaigrette is great for salad but you can also use it as a marinade for Italian Pork Chops, Proscuitto-Wrapped Pork, Greek Orzo Salad Bowl, Barley Lentil Pilaf/Salad, Pan-Fried Cod with Barley Lentil Salad and Roasted Tomatoes, and more.