Janet's Blender Vinaigrette is a special salad dressing from my friend Janet. It's well suited for Spring Mix and softer lettuce blends because it clings lightly to the leaves and adds so much flavor that you really don’t need to use much.
Since I began making it, I’ve varied the vinegar, oil, and herbs while still sticking to the base formula. It’s simple to prepare and you can do it in a blender or food processor, but I like to make half or quarter batches in the little chopper cup that came with by immersion blender.
So here’s the recipe. It’s from Southern Living, but you should probably name it after yourself or take some sort of ownership like Janet and I did.
Also, sorry the picture is of salad rather than the dressing itself, but I needed some sort of visual and last night's batch was made with with red onion and red wine vinegar. I didn't want to showcase my pink dressing, but it still tasted great.
Update: I haven't heard from Janet in a while, but I still make her blender vinaigrette often.
Recipe
Janet's Blender Vinaigrette
Ingredients
- ½ cup cider vinegar or white wine vinegar
- 3 Tbs chopped onion
- 2 ½ Tbs sugar
- 1-3 large cloves garlic I always use the max!
- 1 tsp each salt and dry mustard
- ½ tsp pepper
- ½ to 1 cup vegetable oil or olive oil, of course
Instructions
- Combine all except oil in blender and blend (I do this in a miniature food processor).
- While blender is running, slowly add oil in slow steady stream.
Sue says
I use an immersion blender and it comes out thick and creamy.
Anna says
Sue, I make it too! I sometimes make it without the mini processor, but when I use the mini processor it gets thick and almost creamy. Hopefully Janet's doing well.
Sue says
Hi Anna! I can’t believe I haven’t ever commented on this. I’ve been making it for years and it might be the recipe I use the most from Cookie Madness. I make it all summer long and instead of green onions I use chives from our garden. We love it! Thank you!!!
Anna says
Sean, I hear you! We're olive oil maniacs around here thanks to our friend Guido in Chianti (see my Travel sidebar). My Tuscan olive oil is so flavorful and delicious and amazing that I almost hate mixing it into things and since this recipe has so many other spices, I haven't made it with my good olive oil yet. But of course, you can use any oil you want.
Sean M says
maybe use a good olive oil instead of vegetable oil? or do you already do that? good olive oils can be fairly neutral. cheap stuff tastes pretty bad though.
Shelly says
Hi Anna,
This look divine! I am going to give it it's "test run" and make it today. I have another dressing that is so darn easy and absolutly delicious. I will send it to you off line. Thanks!
Rachel says
YUM! This looks great! I've been on a blender kick lately, because I've been making smoothies for breakfast every day. I had no idea I could use it to make a dressing, too! Rad!
vanillasugar says
oh anna i meant to say i love using the blender for crepes and now learned i can use it for dressings! there!
vanillasugar says
anna i did a double take on this post. to make sure i was in the right place. LOL anywho, i love using the blender for dressings, smart girl.
Anna says
Cindy, I don't know how long it keeps -- 5 days maybe? I keep making it in small batches.
Sorry to hear you can't get the dressing you like. Maybe you could try some homemade ranch recipes.
CindyD says
Just decided the other day that I really don't like my current brand of lite Ranch - I really miss Marzetti's, can't get it here in AZ. How does the dressing keep - I don't have an immersion blender and it's just me eating salads.
Anna says
Christine, I'm glad you asked that question. Lite Ranch aside, I'm starting to really like oil-based dressings with MORE oil. The reason is that if there's more oil and the dressing is spiced right, you can use less of it. The oil carries the flavor and you can actually taste the lettuce plus the dressing -- not either or and not just a bunch of acid. You can cut the oil all you want and some vinaigrettes are okay with less oil (especially Asian ones), but I tend to like ones with a lot of oil and a good balance of acid, salt and even sugar. The sugar balances things out in this one, though I'm sure a lot of people will want to leave it out.
I haven't bought a Good Seasons packet in years, but I used to buy it and when I did, I played around with the ratios too. When I think of it, I think of it being really salty, but that was probably because I used either too much liquid or tried to cut the oil too much. Do you have an immersion blender? If you do, you can have a ton of fun trying new ones. If you don't, shoot me an email and I'll tell you the brand I have.
Christine Weithman says
Have you tried this with less oil and more vinegar to cut the calories? I do that with most good seasons bottles I mix up and they taste fine. I am looking forward to trying this but I will likely play with the ratio of oil to vinegars - thanks
Louise says
Love vinaigrette. My husband would have a fit if I bought iceberg lettuce. Very soon I'll be picking my own spring mix lettuce and arugula.
Chris Mower says
Mmmmm... Vinaigrette dressings. Love them.