Almond Vinaigrette Dressing | Cook for Your Life

Almond Vinaigrette Dressing

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Clock Icon for Prep Time 5 min prep
Clock Icon for Prep Time 15 min total
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 5 ingredients

Toasted sliced almonds add a crunchy twist to any vinaigrette. This dressing can add snap and nutty deliciousness to a green salad or plate of steamed vegetables, along with protein and healthy fats, too. White...


  • 1 tablespoon white wine vinegar
  • Sea salt and freshly ground black pepper, to taste
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon water, or to taste
  • 2 tablespoons sliced almonds
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Nutrition Facts


116 cals


12 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

9 g


1 g


0 g


1 g


1 g


51 mg


  1. Pour the vinegar into a large bowl with the salt and pepper. Beat with a small whisk until the salt has dissolved.
  2. Gradually beat in the olive oil until the dressing is well blended. Taste for sharpness. If the dressing is too sharp, beat in the water a little at a time until it suits your taste. Set aside.
  3. Dry roast the sliced almonds in a heavy frying pan until they have just started to take on a golden color and you can smell their delicious aroma. Take care not to over-toast them.
  4. While the almonds are still warm, tip half of them into the dressing. This will give the mixture a toasty taste. Reserve the rest to sprinkle on the salad greens. That’s it! Try with Steamed Asparagus or Steamed Green Beans.

Chef Tips

You can add water to the vinaigrette to cut down on the oil and lighten it up. If you want your dressing heavier, add an extra spoon of oil instead of water.

If you like your dressing to have a garlicky taste, cut a clove of garlic in half and rub the cut sides of the clove around the bowl you’ll be using to make the dressing in. This will give your dressing a light taste of garlic.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society