Enliven vegetables with vinaigrette

Consuming a generous amount of vegetables each day is fundamental for health.  Vegetables are the basis of the eating pattern which reduces risk of developing most chronic diseases, like heart disease, stroke, hypertension , diabetes and cancer. Most people don’t eat enough vegetables. Yet nobody is going to eat more vegetables if they can’t make them taste good without much effort.  This homemade vinaigrette is a quick way to boost flavour of both steamed vegetables and salads.  Rather than a strict recipe, it’s a formula to adjust according to what flavour you are after and what you have in your pantry.


Make this in a screw top jar so you can keep it in the fridge. Give it a vigorous shake just before you use it.

Prep Time 5 minutes
Total Time 5 minutes


  • 2/3 cup olive oil best you can afford
  • 1/3 cup cider, wine or balsamic vinegar or lemon juice
  • 1 tbsp Dijon mustard
  • 1/4 tsp salt or more, to taste
  • 1/4 tsp ground black pepper
  • 1 clove crushed garlic leave out for low FODMAPS


  1. Put in a screw top jar and shake vigorously.  Refrigerate if not using right away. It will keep in the fridge for 2 weeks.

Recipe Notes

If you are following the low FODMAPS diet, substitute some garlic-infused oil for regular olive oil. 

Fresh herbs quickly lose their sparkle if added to the vinaigrette ahead of time, so add herbs directly to the salad or vegetables just before serving.