Recipe: Simple Mustard Vinaigrette

Making your own homemade salad dressings can actually be fairly simple, and the taste is far superior to the store bought stuff. Plus most packaged salad dressings are full of unnecessary additives (including refined sweeteners) that you would never cook with at home…so this is a great place to start when it comes to making the switch to real food. Below is a super simple recipe for the pictured Mustard Vinaigrette along with some other tips and recipes to keep your salads fresh and fun!

simple mustard vinaigrette

First of all, I must share:
The Best Salad Dressing Invention Ever!


This bottle may not look like much, but detailed on the side are 8 different salad dressing recipes in a “fill to here” type fashion. It does call for some refined oils and such, but nothing that can’t easily be substituted for more whole ingredients. The recipes include Asian, Caesar, French, Greek, Italian, Vinaigrette, Balsamic Vinaigrette, and Honey Mustard – all which you can make and store in this bottle. We’ve had ours for several years now and it’s as good as new – we absolutely love it! And many of our family and friends now have one of these salad dressing bottles as well because one holiday season I went a little crazy and bought one for just about everybody I know. I just love practical gifts and at less than $9 a pop this one is hard to beat. :)

Okay, so back to recipes. Here are a few easy ones to get you started…along with the vinaigrette below!

  • Blue Cheese Dressing
  • Ranch Dip (can also be thinned out with milk to be more of a dressing)
  • Honey Mustard (equal parts honey and mustard)
  • Also, don’t forget – just plain Olive Oil and Balsamic Vinegar!


4.7 from 9 reviews
Simple Mustard Vinaigrette
Serves: 5 ounces
  • ½ cup olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon yellow mustard
  • ¼ teaspoon salt
  • 1 clove garlic, minced
  • Pinch paprika
  • Black pepper to taste
  1. Pour all ingredients into a small mason jar. Put on the lid and shake vigorously (i.e. emulsify) until well blended.

    Store the dressing in the jar in the fridge - the oil will harden when cold so be sure to let it sit out or warm it up a bit each time before using.

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  • Comments

    1. Claire Smoker |

      I love making my own dressings! Buying this jar now, thanks for the tip. I’m buying on Amazon through your link so I hope you get some benefit! :) (Keep up the good work, love your blog!)

    2. Jessie |

      This looks awesome (as does the cool bottle)! I can’t wait to try and make this – possibly making adjustments or at least doing the math for calories when using this in a spritzer.
      I’m buying the bottle for myself and for a friend who eats clean and has a ridiculous amount of allergies (corn and wheat!).
      Thank you so much!

    3. Ceri |

      Oh my goodness, this dressing is so yummy. In the past 24hrs, I’ve had it 3 times.

    4. Alyssa B. |

      This was awesome! I usually just do oil and vinegar on my salad because of the lack of “real food” salad dressings in my grocery store. I cut the recipe in half (in case I didn’t like it–that’s quite a bit of olive oil for a test recipe!). I also used spicy Dijon instead of yellow mustard. I love it. I stopped eating salads months ago because I was sick of just oil and vinegar. I think I’ll have to pick up some more lettuce at the store this week!

    5. Trish |

      Do you know how long the salad dressing would last in the fridge in a tightly sealed mason jar?

      • Assistant to 100 Days (Amy) |

        Hi Trish. It should be okay for a couple days. ~Amy

      • |

        Hi Trish – We often leave it for a week or so, but have honestly never gone longer than that because we consume it. The olive oil will solidify in the fridge but you can run the bottle under hot water to return it to a liquid. – Jason

    6. Tiffany |

      Is there an alternate oil that can be used in this dressing or in ones like a vinaigrette or balsamic vinaigrette other than olive oil…maybe one that is a bit more budget friendly?

      • Amy Taylor (comment moderator) |

        Hi Tiffany. Olive oil is really such a healthy oil to use in dressings. I would suggest cutting back rather than cutting it out. Avocado oil is another good option for dressings with a neutral flavor but the cost is similar.

    7. Chris |

      The recipe is perhaps fine as is, but it must match the right salad. It’s taste is actually quite mild and must be matched with greens that themselves are mild (spinach, iceberg, romaine, green leaf). In a salad with bitter greens (dandelion, escarole, etc.), veggie greens (radish, carrots, etc.), and/or strongly flavored veggies (red onion, bell pepper, etc.), this is not the right dressing, getting overpowered by the tastes of the salad items themselves to the point that besides a ‘wetting’ of the greens, it doesn’t add its own flavor.

      The idea is a good one, and playing with ratios will fix it if you like bitter greens in your salads (more vinegar and/or a stronger vinegar, more and/or a stronger mustard, like spicy brown).

    8. |

      I am wondering if I can substitute mustard seeds or powdered mustard for the prepared mustard. I must eliminate sugar/vinegar from my diet. If so, how much would I add? I also plan to substitute lemon juice for the vinegar. Thanks!

    9. Tara |

      Is there away to increase the other ingredients or just add less oilive oil?

      • Amy Taylor (comment moderator) |

        Hi. You can decrease the olive oil if you’d like. It will have a stronger vinegar and mustard taste.

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