BuckeyeBites: Make your own vinaigrette

Drenching your salad in fattening dressing is a great way to undermine any effort to eat healthy. So in addition to cutting back on the amount used, you may consider making your own salad dressing from scratch.

Homemade salad dressing sounds difficult and expensive, but the reality is neither. In the recipe below, you can learn to make a Dijon sherry vinaigrette.

Chef Jim Warner, who is the director of Nutrition Services at Ohio State Wexner Medical Center, says the benefits of homemade salad dressing are fewer calories, less sugar and natural ingredients – as compared with the store-bought brands.

“I love the ease of preparation, and the fresh robust flavors in this dressing.”

Warner adds that a common mistake – regardless of origins of the salad dressing – is how much to use on your greens.

“It’s really less than you think. As little as one tablespoon mixed well can suit most size salads.” 




Recipe: Dijon Sherry Vinaigrette


  • 1 bunch arugula
  • 1 pear
  • 1/4 cup sherry vinegar
  • 2 tsp Dijon mustard
  • 1/3 cup Olive oil
  • 1 shallot
  • salt and pepper
  • 3/4 cup walnuts


  1. In small bowl, whisk together vinegar, mustard, olive oil and minced shallot
  2. Add the arugula leaves to a medium bowl. Core and slice the pear into 1/8-inch thick slices and add to arugula.
  3. Toss arugula and pears with the dressing. Divide the salad between plates and top with toasted walnuts.

Nutrition information:

Vinaigrette (per tablespoon)

Calories: 87
Protein: 1 gram
Fat: 8 grams
Sodium: 27 mg.

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