Fresh Herb Vinaigrette

DIY salad dressings are easy, tasty, and healthy. First recipe featured in a 3 part series.

By: Jodie Shield, RDN

Tired of buying expensive, processed salad dressings? Make your own! It’s so easy and much healthier for you. Over the next few blogs, I’m going to share some of my go-to, homemade salad dressing recipes: Fresh Herb Vinaigrette, Greek Dressing, and Spicy Ranch Dressing. I’m also adding all of the recipes to my iTunes app Time To Eat Healthy: Homemade Meals in Minutes.

This Fresh Herb Vinaigrette recipe originally appeared in the Chicago Tribune, for which I am the nutrition analyst. It takes only minutes to make and uses all of the fresh herbs I like to grow in my garden – fresh parsley, basil, and chives. You can pick them up at a farmers’ market or grocery store, too. Just make sure they are fresh! Simply put all the dressing ingredients into a jar with a tight fitting lid, and shake. Store extra dressing in the refrigerator for up to a week. Serve this dressing on fresh mixed greens, Classic Spinach Salad, Beet Walnut Salad, and Strawberry Feta Salad.

Herb Vinaigrette

5 servings

Prep Time = 5 minutes

Cooking Time = None



¼ cup extra virgin olive oil

2 tablespoons fresh lemon juice

2 tablespoons fresh parsley, finely chopped

2 tablespoons fresh basil, finely chopped

2 tablespoons fresh chives, finely chopped

¼ teaspoon salt

1/8 teaspoon ground cumin



Mix olive oil, lemon juice, parsley, basil, chives, salt, and cumin in a jar with a tight-fitting lid. Shake well before using.

Nutritional Information per Serving (1 Tablespoon): 92 calories, 0 grams protein, 1 gram carbohydrate, 10 grams fat, 1 gram saturated fat, 0 milligrams cholesterol, 0 grams fiber, 111 milligrams sodium

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About Author


Jodie Shield, M.Ed., R.D., L.D.N.
Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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