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Hundred Combinations Vinaigrette

Salads, Low Phosphorus, Low Potassium, Low Protein, Low Sodium


Based on 2 tablespoons is a serving servings per recipe.

  • 1/2 - 2/3 cup favorite oil (olive, hazelnut, canola, avocado)
  • 1/2 - 2/3 cup your favorite vinegar or lemon juice, (white, balsamic, raspberry, red wine, cider, etc…
  • 2 tablespoons your favorite fresh herb, (parsley, tarragon, basil, thyme, etc…)
  • 1 tablespoon mayonnaise


  1. Choose one oil, one vinegar, one fresh herb, and one or two other options.
  2. Mix with mayonnaise and put in a bottle.
  3. Last several weeks refrigerated. You may need to set out at room temperature before using for oil to liquefy before serving.

Options: 1 teaspoon prepared mustard, 1-2 teaspoons honey, 1 tablespoon grated parmesan, 1 clove minced garlic, dried oregano, 1 teaspoon celery seed or minced onion, fresh ground black pepper, curry powder.) My secret ingredient: 1 tablespoon mayonnaise in any vinaigrette. The emulsifiers in it will keep the salad dressing from separating.



About This Recipe

A low sodium dressing with all the flavor.

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