Vinaigrette House Dressing

The rumors are true. I will drink the extra dressing out of the bowl like a savage. It does make me feel better that my 3 year old son does the same thing. There is something about this dressing that’s addicting. It makes you do funny things.

This dressing is an adaptation of Aldi’s off-brand house dressing. I felt the need to make a similar recipe due to the fact I was buying bottles and stocking extra due to my addiction to it. Gosh, what else am I going to confess today?!

It does take a little work upfront, but this recipe is full of household staples that combine to keep you stocked at least for a month or two–depending on your addiction. haha, your welcome!

Mix it up:

I tend to use this handy salad dressing jar because it has a spout and a lid, and I pretty much need a spout and a lid on everything I do. Did you see the post where I poured half a container of pepper on the soup? I need assistance; maybe even Senior Care. For now, maybe just a sippy cup haha.

Here is a link to a great container. The dressing is so much better without additives from the shelf-bought jars! Plus, having a measured container makes homemade dressing quick and easy. I use mine all the time.

I always double, sometimes triple, the recipe so I don’t have to do it later.

Use it for…everything…

I love this dressing because it can go on anything. Kale salad, romaine, you name it, it works. My favorite thing to do is pair it with FETA and toasty old sourdough bread. Hello heaven! This is why Knox and I drink the dressing when the lettuce is gone. Add the FETA, you won’t regret it.

Click this picture to see “Salad’s Secret Ingredient”

The addition of some toasted day-old sourdough and the vinaigrette house dressing sets this salad apart. I promise it won’t disappoint.

Till next time…

A lot has been going on in Franny’s world, between summer wrap-up, covid re-do, and school starting, there’s never a dull moment! I’ll have to tell you about it in the next post. Until then, enjoy some of my favorite dressing!

Stay safe!


Franny’s House Dressing

This is a tangy vinaigrette that pairs with countless meals.
Prep Time 10 minutes
Servings 1 pint


  • mixing bowl
  • whisk
  • large-size mason jar


  • 6 oz cider vinegar
  • 4 oz canola oil
  • 4 oz water
  • 2 tbsp sugar
  • 1 tsp sea salt
  • t tsp dijon mustard
  • ½ tsp pepper
  • 1 tsp garlic powder
  • ½ tsp basil
  • ½ tsp oregano
  • 2 whole garlic cloves


  • In a large liquid measuring cup add the first 3 ingredients.
  • Whisk the sugar, salt, mustard, pepper, garlic powder, basil, and oregano into the measuring cup. Add whole garlic.
  • Pour into mason jars or preferred cup and refrigerate overnight or for 4 hours. This allows the garlic to marinate and the spices to soften.


This will be good for up to 3 months in the refrigerator. Make sure it has a good top.

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