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Tired of store-bought salad dressings full of mystery ingredients and hidden sugars? This small batch vinaigrette is your answer! I call it our 3-2-1 dressing and it’s a super quick and easy way to whip up a flavorful vinaigrette in just 5 minutes.
Looking for more small batch salad dressing recipes? Don’t miss our classic Ranch Dressing, rich Blue Cheese Dressing, creamy Goat Cheese Dressing, and sweetly tangy Poppy Seed Dressing. Each one offers unique flavors to enhance your salads.
Why You’ll Love This Vinaigrette Recipe
- Incredibly Easy: This recipe requires minimal effort and no fancy equipment.
- Customizable: Feel free to adjust the ratios based on your taste preferences. Want it less tangy? Use less vinegar. Craving a touch of sweetness? Add a drizzle of honey or maple syrup.
- Fresh and Flavorful: Homemade dressing is worlds better than store-bought options. This recipe uses simple, high-quality ingredients to create a vibrant and flavorful dressing.
- Small Batch: This recipe makes enough for a few salads, perfect for single servings or small households. It’s also easily doubled or tripled if needed.
- Versatile: This dressing goes well with a variety of salads, proteins, and even roasted vegetables.
What Is 3-2-1 Dressing?
The 3-2-1 dressing is a classic example of how simplicity can lead to perfect balance in flavors. Its formula is simple: mix 3 tablespoons of olive oil, 2 tablespoons of red wine vinegar, and 1 tablespoon of Dijon mustard. This combination achieves a delightful harmony of rich, acidic, and zesty notes, making it an ideal complement to your favorite salad greens, including our crunchy Brussels Sprouts Salad.
Ingredients
If you have any ingredients leftover from this 3-2-1 dressing recipe, check out our Leftover Ingredients Recipe Finder.
- Olive Oil: A staple for its health benefits and smooth flavor. Extra virgin olive oil is the classic choice, but you can also use avocado oil instead.
- Red Wine Vinegar: This adds a nice tangy flavor. You can substitute white wine vinegar, balsamic vinegar, or apple cider vinegar for a slightly different flavor profile.
- Dijon Mustard: Provides a tangy depth. If too strong, add a bit of water to soften the flavor. We offer a variety of single serving and small batch recipes that feature Dijon mustard as a key ingredient. Try incorporating it into dishes like Turkey Sliders, Chicken Cordon Bleu, Crab Cakes, or Mustard Chicken for a delightful flavor boost.
Optional: Honey or maple syrup can be added for those who prefer a sweeter dressing.
Recipe Variations
- Honey Dijon Vinaigrette: Add a touch of honey to the dressing for a touch of sweetness.
- Herb Infused Vinaigrette: Add a pinch of your favorite chopped fresh herbs, such as parsley, chives, or dill, for a more complex flavor.
- Balsamic Vinaigrette: Substitute balsamic vinegar for the red wine vinegar for a richer, sweeter flavor.
How To Make Vinaigrette
This recipe creates a small batch vinaigrette, also known as a 3-2-1 dressing, in just a few simple steps. Here’s how to bring it together:
- Whisk it all together: In a small jar or bowl, whisk together 3 tablespoons of extra virgin olive oil, 2 tablespoons of red wine vinegar, and 1 tablespoon of Dijon mustard until well combined.
- Store and enjoy! Transfer the dressing to a jar or container with a lid and store it in the refrigerator for up to a week. Give it a quick shake or stir before using to re-combine the ingredients.
Expert Tips
- Whisk vigorously: This helps emulsify the oil and vinegar, creating a smooth and creamy dressing.
- Perfecting Your Flavor: To achieve the ideal balance in your 3-2-1 vinaigrette, experiment with the mustard and vinegar ratios. Adjust the ingredients to your liking, whether it’s adding more mustard for a bolder flavor or a touch of sweetener to mellow it out. Remember, tasting as you go is key to creating a dressing that suits your palate perfectly.
- Store in an airtight container: This dressing will last about a week in the refrigerator, but it’s so delicious, it probably won’t last that long!
Serving Suggestions
- Drizzle Over Greens: Pair this dressing with a Chopped Salad, Caprese Chicken Salad, or Lentil Salad.
- Marinade: Use it to marinate chicken or vegetables before roasting or grilling.
- Roasted Vegetables: Toss it with roasted vegetables like Brussels sprouts for an extra flavor boost.
- Pasta Salad: A great addition to an Italian Pasta Salad recipe.
- Quinoa Bowl: Add a drizzle of this dressing to a Salmon Rice Bowl for an extra burst of flavor.
Frequently Asked Questions
Absolutely, it’s easy to double or triple for larger servings.
About a week, though it’s often enjoyed before then.
Yes, just ensure your mustard is gluten-free.
Simply add a little water to dilute it.
This dressing is also great on roasted vegetables, grilled chicken, or even as a marinade for fish.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
Small Batch Vinaigrette
Watch How To Make This
Equipment
- bowl or jar
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon dijon mustard
Instructions
- Whisk it all together: In a small jar or bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard until well combined.
- Store and enjoy! Transfer the dressing to a jar or container with a lid and store it in the refrigerator for up to a week. Give it a quick shake or stir before using to re-combine the ingredients.
Notes
- Whisk vigorously: This helps emulsify the oil and vinegar, creating a smooth and creamy dressing.
- Perfecting Your Flavor: To achieve the ideal balance in your 3-2-1 dressing, experiment with the mustard and vinegar ratios. Adjust the ingredients to your liking, whether it’s adding more mustard for a bolder flavor or a touch of sweetener to mellow it out. Remember, tasting as you go is key to creating a dressing that suits your palate perfectly.
- Store in an airtight container: This dressing will last about a week in the refrigerator, but it’s so delicious, it probably won’t last that long!
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I was going to come to to your page to find something like this. Opened my email and there it was. I think it will be great to change out my type of mustard and vinegar. I sort of have a number of varieties of each…LOL
Good recipe.
Thank you!