This dressing is wonderful on bitter greens but I also like it drizzled over cooked vegetables and beans and lentil dishes. It will keep in the fridge for up to 1 week.

Sherry & Olive Oil Vinaigrette



Makes 140ml

Preparation time: 5 minutes


What’s Good About It?

Use a good quality extra virgin olive oil for this dressing. Packed with monounsaturated fats known for their heart healthy and anti-inflammatory benefits




  1. Simply place all the ingredients in a jar with a lid and shake well until thoroughly mixed. Alternatively place the ingredients in a small bowl and whisk to combine,
  2. Store in the fridge until required.

Did You Know?

If you cannot find sherry vinegar use a combination of red wine vinegar and balsamic vinegar

45ml sherry vinegar

90ml extra virgin olive oil

1tsp sugar / honey / xylitol or stevia

1/2 tsp Dijon mustard

sea salt and black pepper to taste