Olive Oil Vinaigrette with Herbs

Improve your vision–and your salads!–with one liberal pour of this top-notch homemade dressing

Quinoa and kale salad with butternut squash.

We all know it: Those sun-bronzed, long-lived Mediterranean dwellers enjoy one of the healthiest and most delicious diets on earth. What's the secret sauce? Olive oil. 

Extra-virgin olive oil (EVOO), to be precise. 

EVOO boasts unsaturated fat that has earned its reputation as the healthiest fat around. It's less refined than regular olive oil and full of antioxidants–particularly polyphenols and vitamin E–that help keep inflammation in check. 

Taming inflammation brings a host of health perks, including helping to save your sight for the long term. For example, upping your vitamin E intake (along with beta-carotene, vitamin C and zinc) has been shown to slow the progression of age-related macular degeneration (a leading cause of vision loss) by about 25 percent, according to the National Eye Institute's Age-Related Eye Disease Study.

Extra-virgin olive oil's slightly fruity, slightly peppery flavor takes center stage in this homemade vinaigrette recipe. Make some on Sunday for quick entrée salads or as a sauce to drizzle over roasted chicken and vegetables on busy weeknights. 

Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 16


  1. In the work bowl of a food processor, combine the parsley, chives, oregano, garlic, lemon juice, and honey. 
  2. Pulse until a paste forms. 
  3. With the machine running, stream in the olive oil until smooth. Season to taste with salt and pepper. The dressing will stay fresh for five days when refrigerated.

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Nutrition Information

Calories: 86
Fat: 9.5g
Saturated fat: 1.4g
Cholesterol: 0mg
Sodium: 5mg
Carbs: 1g
Protein: 0.3g


1 small bunch fresh parsley, chopped
2 tablespoons of chopped chives
¼ teaspoon of dried oregano
1 clove garlic, minced
¼ cup of fresh lemon juice
1 teaspoon of honey
¾ cup of extra virgin olive oil
to taste, kosher salt
to taste, freshly ground black pepper

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