CW's All-Purpose Marinade and Dressing
A good dressing is a cook’s best friend. It is also an easy way to give the appearance that you really know what you’re doing in the kitchen - even if you don't! Use it on green salads or as a drizzle over fresh tomato slices or blanched asparagus, as something to toss with pasta or grain bowls to add a punch of flavor, or as a marinade for simple, but flavorful chicken and other proteins.
While most oil-based dressings work double-duty as a marinade (even if the label doesn’t say it), my challenge has been finding store-bought ones that are fairly “clean” which to me means one with recognizable, expected ingredients. I’ve found a few I really like (coming in a future post!), but many times these cost $5 or more. I definitely splurge for convenience at times, but making your own dressing and marinade really is the cheapest and most convenient since all ingredients are probably sitting in your pantry and fridge already.
Now, I’m definitely not suggesting that you mix a dressing up every time it’s needed. Remember, my goal is to avoid as much unnecessary measuring and mixing as possible on week nights! Rather, combine ingredients in a mason jar over the weekend, and then keep in the refrigerator for when needed.
My “go-to” recipe below is what I call my All-Purpose version – a simple, basic vinaigrette dressing and marinade. I use it, or my Balsamic variation of it, when I grill or cook a batch of chicken on Sunday afternoons to keep on hand during the week to toss on salads, use in quesadillas, or use as a no-cook dinner protein. But, I’ve also developed Fresh Herb, Asian, and Mexican variations to change things up.
Check it out and let me know what you think! Also, got any “clean” or “cleaner” good store-bought ones? I’m always up for trying new products! Can't wait to hear your responses!
CW's All-Purpose Marinade & Dressing
You will love this all-purpose marinade and dressing. I list some variations below that will make it a great addition to any type of dish.
½ cup extra-virgin olive oil
¼ cup red wine vinegar
2-3 teaspoons honey
2 teaspoons Dijon mustard
2 teaspoons of Greek Seasoning
1 teaspoon minced garlic
½ teaspoon black pepper
Combine all ingredients in a large bowl. Store refrigerated in an air tight container for 1-2 weeks.
See Variations Below:
FRESH HERB VARIATION : Use champagne vinegar or white wine vinegar in place of red wine vinegar; decrease greek seasoning and add fresh herbs of your choice.
ASAIN VARIATION : Use rice vinegar in place of red wine vinegar; use sesame oil and decrease olive oil; add soy sauce.
MEXICAN VARIATION : Sub 2 diced chipotles in adobo sauce instead of 2 teaspoons of Greek Seasoning.
BALSAMIC VARIATION : Sub ¼ cup balsamic vinegar for red wine vinegar.