Foolproof Vinaigrette

1 T wine vinegar or lemon juice

1.5 tsp minced onion

½ tsp mayo

½ tsp mustard

salt and pepper

3 T olive oil
Add some Italian seasoning and this is perfect for half of Lynn's Pasta Salad!

Whisk first 5 ingredients until milky in appearance and no mayo lumps remain. Place oil in a small measuring cup so that it is easy to pour. Whisking constantly, very slowly drizzle oil into vinegar mixture. If pools of oil gather on surface, stop adding oil and whisk well to combine, then continue drizzling and whisking. Showl be glossy and slightly thickened. Refrig up to 2 weeks, re-whisking before use.

From: Editors at America’s Test Kitchen. (2015). 100 recipes: The absolute best ways to make the true essentials. Brookline, MA: America’s Test Kitchen.

Also try these Oil Free ones from Engine2diet.com
Lemonade Dressing:

3/4 cup water
1/2 cup lemon juice
1-2 tablespoon maple syrup to taste

In a mason jar or other container with a lid, shake until well blended.

Coach’s Ranch Dressing:

1 package low fat silken soft tofu
1⁄2 cup plain unsweetened almond milk
2 green onions chopped
1 teaspoon minced garlic
1 teaspoon dried parsley
1 teaspoon dried chives or 1/8 tsp. onion powder
1⁄2 teaspoon fresh cracked black pepper
2 tablespoons fresh lemon juice

Blend all ingredients in a food processor or blender until smooth. Refrigerate for one hour before serving to allow the flavors to fully develop.

Maple Clove Vinaigrette: 

1/2 cup water
2 tbsp maple syrup
2 tbsp vinegar
2 tbsp chia seed
1/2 tsp cloves

Whisk in a bowl until combined just before serving. If you want to make it ahead – skip adding the chia seed until just before serving.