Spinach Salad Dressing Recipe

Olive oil: A rich, flavorful oil that forms the base of the dressing.

Balsamic vinegar: Adds a sweet and tangy flavor to the dressing.

Dijon mustard: Provides a sharp, tangy taste that balances the dressing.

Garlic: Adds a subtle, aromatic kick to the dressing.

Salt: Enhances the overall flavor of the dressing.

Pepper: Adds a hint of spice and depth to the dressing.

To enhance the flavor of your dressing, try letting the minced garlic sit in the balsamic vinegar for about 10 minutes before whisking in the olive oil and dijon mustard. This allows the garlic to infuse the vinegar, creating a more robust and aromatic base for your spinach salad.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in dressings.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and has a light texture, making it a good alternative for dressings.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar has a tangy flavor that can mimic the acidity of balsamic vinegar.

• balsamic vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity with a slightly fruity undertone.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar flavor profile but adds a bit of texture to the dressing.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can be used in a pinch, though it has a milder flavor compared to dijon.

• garlic - Substitute with shallots: Minced shallots offer a milder, slightly sweet flavor that can complement the dressing.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it has a more concentrated flavor.

• salt - Substitute with soy sauce: Soy sauce adds a salty umami flavor, though it will also add a bit of color to the dressing.

• pepper - Substitute with white pepper: White pepper provides a similar heat without the black specks, ideal for a smoother appearance.

• To store your freshly made spinach salad dressing, pour it into an airtight container, such as a glass jar or a BPA-free plastic container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Keep the container in the refrigerator. The olive oil in the dressing may solidify slightly when chilled, but don't worry—this is completely normal. Simply let it sit at room temperature for a few minutes before using, or give it a good shake to re-emulsify.
• For optimal flavor and quality, aim to use the dressing within one week. The garlic and balsamic vinegar will continue to meld, enhancing the taste over time.
• If you wish to freeze the dressing, pour it into a freezer-safe container, leaving some space at the top to allow for expansion. You can also use ice cube trays to freeze individual portions. Once frozen, transfer the cubes to a zip-top bag for easy storage.
• When you're ready to use the frozen dressing, thaw it in the refrigerator overnight. Give it a good whisk or shake before drizzling over your spinach salad to ensure all the ingredients are well combined.
• Avoid freezing the dressing for more than three months, as the quality and flavor may diminish over time. Fresh is always best, especially when it comes to enhancing the vibrant taste of your salad greens.

• Gently warm the olive oil-based dressing in a small saucepan over low heat, stirring occasionally. This will help maintain the integrity of the balsamic vinegar and dijon mustard without causing them to separate.

• Alternatively, place the dressing in a microwave-safe bowl and heat it in the microwave on a low setting for 10-15 seconds. Stir well and check the temperature. Repeat if necessary, but be cautious not to overheat.

• For a more even and gentle reheating, use a double boiler. Place the dressing in a heatproof bowl over a pot of simmering water. Stir frequently until the dressing is warmed through.

• If you prefer a room temperature dressing, simply take it out of the refrigerator and let it sit on the counter for about 30 minutes before using. This allows the flavors to meld and the olive oil to return to its liquid state.

• To refresh the dressing, you can add a splash of fresh balsamic vinegar or a squeeze of lemon juice before reheating. This will brighten the flavors and give it a freshly made taste.

• Mixing bowl: A large bowl used to combine and whisk the ingredients together.

• Whisk: A utensil used to blend the olive oil, balsamic vinegar, dijon mustard, and minced garlic until smooth.

• Garlic press: A tool to easily mince the garlic clove.

• Measuring cups: Used to measure out the olive oil and balsamic vinegar accurately.

• Measuring spoons: Used to measure the dijon mustard and any other small quantity ingredients.

• Salad tongs: Used to toss the spinach salad with the dressing to ensure even coating.

• Cutting board: A surface to safely mince the garlic clove.

• Chef's knife: A sharp knife used to mince the garlic clove finely.

Prepare ingredients in advance: Mince the garlic and measure out the olive oil, balsamic vinegar, and dijon mustard ahead of time.

Use a jar for mixing: Combine all ingredients in a jar, seal it, and shake vigorously. This saves time and makes for easy storage.

Make a larger batch: Double or triple the recipe and store the extra dressing in the fridge for future use.

Pre-wash spinach: Wash and dry your spinach in advance, so it's ready to go when you need it.

Use pre-minced garlic: Save time by using pre-minced garlic from a jar.