My Blue Kitchen

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Quick Vinaigrette

I made a dinner salad a few nights ago that had prepared chicken salad in the center.  I needed a simple vinaigrette to dress the greens, one that wouldn’t upstage the chicken salad, so this is what I came up with.  The result was excellent.  Perfectly balanced and not too tart.

The Stuff You Need:

3 Tablespoons Sherry Vinegar

1/3 Cup Olive Oil

1/2 teaspoon Onion Powder

1/2 teaspoon Garlic Powder

1/2 teaspoon Kosher Salt

Here's How It's Done:

Combine all ingredients in a jar or cruet.  Shake before serving.  Will keep in the fridge several weeks.


The plate in the picture is what I call a Chicken Salad Nicoise.

10 ounces pre-cooked Chicken Breast (canned is totally okay, just drain off the liquid first)

1 Tablespoon minced Red Onion

2 teaspoons minced Celery

A few shakes of dried Tarragon, to taste

Salt & pepper, to taste

A few Tablespoons Mayonnaise; just enough to hold the mix together


Salad greens

Artichoke hearts

Black Olives

Tomato, cut in strips

Optional garnish: anchovy, parmesan cheese, My Blue Kitchen Lemon Oil

Final Thoughts:

Makes enough for two dinner salads.  There were no leftovers.

Be Inspired By, Explore, or Scroll Past My Other Recipes

Culinary Oils Uses and Recipes

Ancho Oil (17) Basil Oil (10) Lemon Oil (18)

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