Go-To Vinaigrette (Paleo & Whole30)


I’ve been eating a lot of salads lately—almost every day for lunch and sometimes for breakfast.

I’m just kind of over food right now.

This happens from time to time, and my appetite always comes back eventually. So for now, I’m eating a lot of leafy green things, cucumbers, red bell peppers, and roasted chicken. But Mel, you ask, isn’t that kind of boring? And I answer: Not at all because I love salad dressings.

Every cook needs a signature salad dressing, and I encourage you to make this one yours. It combines elements of a sweet French dressing and a standard oil-and-vinegar to become its own thing. It’s a little tangy, with the light taste of chives and the sweetness of homemade ketchup to balance the slight acidity of the lemon.

Go-To Vinaigrette

Makes 1 1/2 cups | Prep 10 minutes

  • 1 shallot, finely minced

  • 1/3 cup lemon juice

  • 2 tablespoons Kickass Ketchup

  • 2 tablespoons water

  • 1 teaspoon salt

  • 2 tablespoons dried (or fresh) chives

  • 1/2 teaspoon dry mustard

  • 1/2 teaspoon dried oregano leaves

  • 1/2 teaspoon paprika

  • 1/4 teaspoon hot sauce

  • 2/3 cup extra-virgin olive oil


In a medium bowl, whisk all ingredients except olive oil. While whisking continuously, drizzle the olive oil into the bowl in a slow, steady stream until combined—or combine all the ingredients in a large jar and blitz with a stick blender.


Allow the flavors to meld about 10 minutes before eating. Store covered in the refrigerator for up to a week.

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