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All-Purpose Vinaigrette

All-Purpose Vinaigrette

Use this vinaigrette to dress any combination of mixed greens. Recipe by Nancy Baggett for EatingWell.


  • 1 medium clove garlic
  • ¼ teaspoon salt
  • 5 tablespoons extra-virgin olive oil
  • 6 tablespoons fresh orange juice, plus more to taste
  • ¼ cup white-wine vinegaror red-wine vinegar
  • 1 tablespoon Dijon mustard


  • Peel garlic clove and smash with the side of a chef’s knife. Using a fork, mash the garlic with salt in a small bowl to form a coarse paste. Whisk in oil. Add juice, vinegar and mustard; whisk until well blended. Taste and whisk in up to 4 tablespoons more juice to mellow the flavor; season with more salt, if desired.


  • Cover and refrigerate for up to 5 days. The oil will solidify, so bring to room temperature and whisk before using.

AUTHOR Nancy Baggett
BRAND EatingWell

YIELD about 1 cup
ACTIVE TIME 10 minutes
TOTAL TIME 10 minutes


Per serving 38 Calories
Total Fat 4 g
Saturated Fat 1 g
Mono Saturated Fat 3 g
Cholesterol 0 mg
Sodium 53 mg
Fiber 0 g
Protein 0 g
Potassium 13 mg
Added Sugars 0 g
Total Sugars 0 g
Calcium 1 mg
Folate 2 mcg
Vitamin E 1 mg
Carbohydrate Servings 0

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