Valerie Bertinelli's Favorite Vinaigrette Is So Good, It Makes Me Want a Salad Every Day

CloseSinceinterviewing Valerie Bertinelli back in July, I’ve been thinking about all of the delicious recipes she talked about in our conversation. From chocolate-covered dates to her favorite Trader Joe’s pantry dinner, I couldn’t wait to start trying out her go-to dishes.I wanted to start off simple, so I tried her vinaigrette recipe that she raved over. For a quick and easy side dish, Bertinelli uses this homemade vinaigrette to dress sliced vegetables for a gorgeous coating.“[It’s] really delicious and it just brings up a lot of the flavors in the veggies,” she tellsEatingWell. The dressing in question is her Ginger-Miso Vinaigrette, which is the star of herGinger-Miso Pasta Salad. Here’s how I made it and why I can’t stop putting it on all of my greens.22 Salad Dressings You’ll Want to Make ForeverI chose to stick to the recipe as-is. Here are the ingredients listed that I used:3 tablespoons white miso paste3 tablespoons fresh ginger, grated2 tablespoons lime juice3 tablespoons low-sodium soy sauce3 tablespoons canola oil3 tablespoons rice vinegar1 tablespoon toasted sesame oil1 tablespoon toasted sesame seedsYou may need to stock up on some of these ingredients, but they will easily become your new favorite pantry staples. You’ll be able to find a good use for sesame oil and rice vinegar, like in our highly ratedChicken & Broccoli Stir-Fry.Back to the vinaigrette: I simply added all of the above to a jar with a lid, closed it and shook up the dressing until emulsified as directed. You can also mix it up in a bowl with a whisk or spoon until smooth, but it may take a little longer and require more elbow grease.The result is a vibrant vinaigrette that’s ready to be poured on anything you desire. To taste-test, I just added it to asimple green saladso I could really get a grasp of the flavor. The immediate punch was a savory umami, but the taste of the fresh ginger and sesame seeds quickly popped through. That’s when I realized Bertinelli’s go-to vinaigrette was the real deal, and I stored it away to use it on basically everything throughout the week.Since making it, roasted broccoli, spinach side salads andzucchini skewershave all embraced the deliciousness of this magic dressing in my household. This vinaigrette definitely is full-on savory, so if you need a bit of sweetness to add to your salads, try adding a teaspoon of honey—a little goes a long way! This dressing recipe will not only help me eat more vegetables, but now that I have all of the ingredients on hand, it’s earned a spot in my regular recipe rotation.Tara Davis-Woodhall Just Told Us the High-Protein Snack She Brought With Her to the OlympicsWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit

Sinceinterviewing Valerie Bertinelli back in July, I’ve been thinking about all of the delicious recipes she talked about in our conversation. From chocolate-covered dates to her favorite Trader Joe’s pantry dinner, I couldn’t wait to start trying out her go-to dishes.I wanted to start off simple, so I tried her vinaigrette recipe that she raved over. For a quick and easy side dish, Bertinelli uses this homemade vinaigrette to dress sliced vegetables for a gorgeous coating.“[It’s] really delicious and it just brings up a lot of the flavors in the veggies,” she tellsEatingWell. The dressing in question is her Ginger-Miso Vinaigrette, which is the star of herGinger-Miso Pasta Salad. Here’s how I made it and why I can’t stop putting it on all of my greens.22 Salad Dressings You’ll Want to Make ForeverI chose to stick to the recipe as-is. Here are the ingredients listed that I used:3 tablespoons white miso paste3 tablespoons fresh ginger, grated2 tablespoons lime juice3 tablespoons low-sodium soy sauce3 tablespoons canola oil3 tablespoons rice vinegar1 tablespoon toasted sesame oil1 tablespoon toasted sesame seedsYou may need to stock up on some of these ingredients, but they will easily become your new favorite pantry staples. You’ll be able to find a good use for sesame oil and rice vinegar, like in our highly ratedChicken & Broccoli Stir-Fry.Back to the vinaigrette: I simply added all of the above to a jar with a lid, closed it and shook up the dressing until emulsified as directed. You can also mix it up in a bowl with a whisk or spoon until smooth, but it may take a little longer and require more elbow grease.The result is a vibrant vinaigrette that’s ready to be poured on anything you desire. To taste-test, I just added it to asimple green saladso I could really get a grasp of the flavor. The immediate punch was a savory umami, but the taste of the fresh ginger and sesame seeds quickly popped through. That’s when I realized Bertinelli’s go-to vinaigrette was the real deal, and I stored it away to use it on basically everything throughout the week.Since making it, roasted broccoli, spinach side salads andzucchini skewershave all embraced the deliciousness of this magic dressing in my household. This vinaigrette definitely is full-on savory, so if you need a bit of sweetness to add to your salads, try adding a teaspoon of honey—a little goes a long way! This dressing recipe will not only help me eat more vegetables, but now that I have all of the ingredients on hand, it’s earned a spot in my regular recipe rotation.Tara Davis-Woodhall Just Told Us the High-Protein Snack She Brought With Her to the OlympicsWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit

I wanted to start off simple, so I tried her vinaigrette recipe that she raved over. For a quick and easy side dish, Bertinelli uses this homemade vinaigrette to dress sliced vegetables for a gorgeous coating.

“[It’s] really delicious and it just brings up a lot of the flavors in the veggies,” she tellsEatingWell. The dressing in question is her Ginger-Miso Vinaigrette, which is the star of herGinger-Miso Pasta Salad. Here’s how I made it and why I can’t stop putting it on all of my greens.

22 Salad Dressings You’ll Want to Make Forever

I chose to stick to the recipe as-is. Here are the ingredients listed that I used:

You may need to stock up on some of these ingredients, but they will easily become your new favorite pantry staples. You’ll be able to find a good use for sesame oil and rice vinegar, like in our highly ratedChicken & Broccoli Stir-Fry.

Back to the vinaigrette: I simply added all of the above to a jar with a lid, closed it and shook up the dressing until emulsified as directed. You can also mix it up in a bowl with a whisk or spoon until smooth, but it may take a little longer and require more elbow grease.

The result is a vibrant vinaigrette that’s ready to be poured on anything you desire. To taste-test, I just added it to asimple green saladso I could really get a grasp of the flavor. The immediate punch was a savory umami, but the taste of the fresh ginger and sesame seeds quickly popped through. That’s when I realized Bertinelli’s go-to vinaigrette was the real deal, and I stored it away to use it on basically everything throughout the week.

Since making it, roasted broccoli, spinach side salads andzucchini skewershave all embraced the deliciousness of this magic dressing in my household. This vinaigrette definitely is full-on savory, so if you need a bit of sweetness to add to your salads, try adding a teaspoon of honey—a little goes a long way! This dressing recipe will not only help me eat more vegetables, but now that I have all of the ingredients on hand, it’s earned a spot in my regular recipe rotation.

Tara Davis-Woodhall Just Told Us the High-Protein Snack She Brought With Her to the Olympics

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