Simple Vinaigrette Salad Dressing

12 ingredients do not a "simple" recipe make.  However, it is tasty.  I must have put too much of something in it though, because it turned out so solid that I had to spoon it over the salad.  Still looking for a go-to dressing recipe.  So far, my favorite is the Lemon Poppyseed Dressing.

4 servings

9 calculated points

Ingredients

• 3 tablespoons extra virgin olive oil (or a more neutral-flavored oil like grapeseed canola, or vegetable)
• 1 tablespoon white wine vinegar (or balsamic apple cider, rice, sherry, or other wine vinegar)
• Pinch kosher salt
• Pinch freshly ground black pepper 
• 1-2 tablespoons fresh chopped herbs like dill basil, parsley, cilantro, mint, or thyme (dried herbs work, too, just use 1-2 teaspoons instead)
• finely minced garlic clove
• 2 teaspoons grated ginger or finely minced
• 2 teaspoons finely chopped shallots scallions, or onion
• 2 tablespoons crumbled Parmesan or finely grated, Pecorino Romano, Gorgonzola, or feta
• Pinch crushed red pepper flakes 
• 1 tablespoon horseradish, or 1/4 teaspoon Sriracha
• 1 teaspoon Dijon mustard
• 1 ⁄2-1 teaspoon sugar or honey

Directions

Add all of the ingredients to a small mason jar, screw on the lid, and shake until blended. You can also whisk the ingredients together in a bowl or whirr them together in a blender.
Taste and adjust seasonings if desired. Add to salad, toss, and serve.
Keep leftover dressing in a sealed jar in the refrigerator for 2 – 3 days.