My Salad Dressing two ways

Dressing Giulia DoyleI learned to make salad dressing when I was 7 or 8 years old. An old aunt of ours taught me and had me make it every time we visited her house. It’s a basic dressing I think most Swiss kids learn how to make. Years later I still make this basic dressing, sometimes I switch out the components with the same proportions and get my second dressing. Lots of people like and comment on it when they have a salad at our house. It’s foolproof, it’s versatile and it’s a good one to know off the top of your head.

My salad dressing two ways


  • Version 1:
  • 1 teaspoon Dijon mustard
  • 1 tablespoon Mayonnaise
  • 2 tablespoons Canola or Sunflower oil
  • 1 tablespoon White wine vinegar
  • 1 teaspoon dried mixed herbs such as Italian or Provencal
  • Salt and pepper to taste
  • Version 2:
  • 1 teaspoon Dijon mustard
  • 1 tablespoon Mayonnaise
  • 2 tablespoons Olive oil
  • 1 tablespoon Balsamic Vinegar
  • 1 teaspoon Dried Italian herbs
  • Salt and pepper to taste


  1. Combine all ingredients at the bottom of the salad bowl and stir vigorously until well combined. Add a splash of water if you want a thinner dressing. Alternatively, double or quadruple the recipe, add all components in a mason jar, tighten lid and shake vigorously until well combined. Use part of it for your salad and keep rest in fridge for future use. Keeps a couple of days.
  2. Dressing 1 has a tart taste due to the white wine vinegar, Dressing 2 is a bit sweet and silkier due to the balsamic vinegar and the olive oil.


Once you master a basic dressing you can change things up as you wish. Try adding sour cream instead of mayonnaise, try a shallot infused oil, add fresh herbs in the summer, try buttermilk instead of mayonnaise, or add some feta to the balsamic dressing. The sky is the limit - just make sure you have a 2:1 ratio for your oil and vinegar.
Dressing Giulia Doyle

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