Red Wine Vinaigrette


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5 from 1 vote

Red Wine Vinaigrette

Course: Dips and Dressings
Cuisine: American
Servings: 12 cup


  • 2 TB red wine vinegar
  • 1 tsp Dijon mustard
  • 3 TB low sodium chicken broth
  • 2 tsp honey
  • ½ tsp kosher salt
  • ¼ tsp pepper
  • 2 ½ TB olive oil
  • 2 TB minced shallots
  • 1 tsp minced garlic
  • 1 TB minced fresh dill


  • Whisk together vinegar, mustard, water, honey, salt, and pepper in a medium bowl. Slowly drizzle in olive oil, whisking constantly, until mixture is thick and creamy. Stir in shallots.


This tasty vinaigrette is delicious on my Chopped Greek Salad with Feta and Olives

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