I love vinaigrette over rice and now my kids do too.
Adding fresh chopped herbs to this vinaigrette totally elevates this. My favorite herb to add is chopped chives. This is delish with chicken, as a dipping sauce or over rice.
If I’m doing a Mexican salad with beans and avocado, I’ll add cilantro or if I’m in the mood for Italian, parsley works great. Chopped red or green onion is also amazing. This is what I like to use on my Spa Tuna.


1/4 C oil of your choice, I prefer anti-inflammatory oils like olive oil, avocado oil, or coconut oil, but Kevin prefers organic safflower oil
1 Tbsp red wine vinegar
1 clove of garlic,  finely minced
1 tsp Dijon mustard
Pinch of JF Spicy Salt or JF Universal Salt
Fresh cracked black pepper, to taste

* I make about 5x this recipe to keep in the fridge on a weekly basis!

All oils and vinegars are interchangeable to make this salad dressing your own. Try it with olive oil, safflower oil, or avocado oil. Use red wine vinegar, white wine vinegar, or champagne vinegar. 


Whisk all ingredients together in a medium-sized bowl. Season with JF Spicy Salt or JF Universal Salt and fresh cracked black pepper to taste.
If you are looking for the best store bought vinaigrette, my favorite company is hands down Cindy Kitchen, they are fresh and amazing. The Simple Balsamic is great and I'm all about the Thai Curry Vinaigrette. Kevin's favorite is Barcelona Vinaigrette. I buy him 5 bottles at a time from Whole Foods. They are always sold out...