If you’ve ever stood in front of the fridge wishing for just a little something to brighten up a salad, roasted veg, or even a simple piece of chicken, these Four Basic Vinaigrette Dressings are about to become your new kitchen heroes. They’re quick, they’re flexible, and they use ingredients most of us already have on hand. Once you learn the simple ratio behind a good vinaigrette, you can whisk up endless variations — and suddenly mealtime feels a whole lot easier.
We never had store bought ready-made dressings when I was growing up. My mother thought they were a complete waste of money. We would have a mixed salad with our dinner every Sunday and the dressing for it was always made from scratch. It was something which my mother had learned when we lived in Germany as a young bride, taught to her by the German landlord of the Gast Haus we lived over top of. A simple vinaigrette dressing, but so delicious nobody was complaining!
She always started the dressing early in the afternoon. She used a special bowl to make her salads in and therefore never really needed to measure anything.
She would finely chop some onion and place it into the bottom of the bowl. This got covered with plain white vinegar. The onion sat in the vinegar all afternoon, macerating and flavoring it. It would be soft by the time supper rolled around, any harshness from it having been mellowed out by the acidity of the vinegar.
About half an hour prior to dinner she would add a quantity of salad oil. Usually Mazola because that is what people used back then. Olive oil was pretty much unheard of back in them there days. She never measured it but I suppose went generally by the amount of vinegar that was already in the bowl, and the base surface of the bowl. She would then add some seasoning and sometimes a bit of sugar.
This would all be whisked together and then the salad ingredients added to the top, ready to toss everything together and serve. It was simple. It was easy. It was delicious.
I find that these days I never really buy salad dressing either. I usually make my own. That way I can control the amount I make and I don't end up with a refrigerator filled with an abundance of half used bottles of salad dressing that I end up eventually having to throw out anyways.
I do make a basic vinaigrette, which can be varied with a few subtle changes. There are not many salads that don't go well with a vinaigrette dressing! Today I am sharing a simple Classic Vinaigrette Salad Dressing, and three simple variations on the original theme.
- 3 TBS Olive Oil
- 1 TBS White Wine Vinegar
- 1 tsp Dijon Mustard
- salt and pepper to taste
- 3 TBS Olive Oil
- 1 TBS fresh Lemon Juice
- 1 TBS chopped fresh parsley
- 1 tsp Dijon Mustard
- salt and pepper to taste
- 3 TBS Olive Oil
- 1 TBS Dijon Mustard
- 1 TBS Liquid Honey
- 1 TBS Apple Cider Vinegar
- salt and pepper to taste
- 3 TBS Olive Oil
- 1 TBS good Balsamic Vinegar
- 1 tsp Liquid Honey
- salt and pepper to taste
If you use the best quality of each of these ingredients nothing will go wrong and you will have a delicious salad at the end. These are also great dressings to transfer to individual containers when you wish to take a salad to work. Simply decant enough for a salad into a small container with a tight lid and pop it into your lunch container!
- Place all of the ingredients into a small jar with a tight fitting lid.
- Give the jar a good shake. Your dressing should be amalgamated and ready to use.
- If not using it right away, give it a quick shake right before you do use it.
When fresh herbs are used in a dressing bear in mind that the dressing will not last as long as a dressing without fresh ingredients like that. It will keep for 3 to 4 days. Dressings without herbs will keep for considerably longer.
They should be refrigerated in any case. Note that during refrigeration the oil will separate from everything else and almost solidify. This is purely normal. Let the dressing sit at room temperature for about half an hour prior to using and you should be able to shake everything together and have it amalgamate well.
WHAT IS A DINNER SALAD?
The simple answer is a main dish salad that is hearty and filling. A salad that won't leave you hungry and wanting more!
Dinner salads are usually composed of a delicious mix of salad greens, a variety of crisp vegetables, as well as a protein of some sort. You can make them all vegetarian, or you can add proteins such as cheese, meat, fish or poultry.
They usually also include a delicious dressing that is drizzled over top, and some croutons always go well sprinkled on top. Vinaigrette dressings work very well in this case.
If you have leftover cooked meats, cheeses. eggs, or vegetables, you are well on your way to enjoying a dinner salad.
4 Vinaigrette Dressings to Please
Fresh, tangy, sweet or herby. I got you covered! Quick and easy to make.
Ingredients
- 3 TBS Olive Oil
- 1 TBS White Wine Vinegar
- 1 tsp Dijon Mustard
- salt and pepper to taste
- 3 TBS Olive Oil
- 1 TBS fresh Lemon Juice
- 1 TBS chopped fresh parsley
- 1 tsp Dijon Mustard
- salt and pepper to taste
- 3 TBS Olive Oil
- 1 TBS Dijon Mustard
- 1 TBS Liquid Honey
- 1 TBS Apple Cider Vinegar
- salt and pepper to taste
- 3 TBS Olive Oil
- 1 TBS good Balsamic Vinegar
- 1 tsp Liquid Honey
- salt and pepper to taste
Instructions
- Place all of the ingredients into a small jar with a tight fitting lid.
- Give the jar a good shake. Your dressing should be amalgamated and ready to use.
- If not using it right away, give it a quick shake right before you do use it.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
This was the first week since January that I have not had my daughter living with me. She moved into her own apartment a week ago last Wednesday and I miss her. We have still done Wednesday night dinner, Sunday dinner with my sister and family, and Saturday sleep overs. So, really she is still here a lot and I am not complaining. I love having her around.
These are only my main meals, which I tend to eat in the early afternoon. It does not include my breakfast meals or my light suppers. I eat light later in the day as I don't want to have anything heavy laying on my stomach when I go to bed.
My breakfast will usually be a protein shake, or sometimes oatmeal, perhaps granola, yogurt and fruit, or toast. On occasions, if I have it, I will enjoy leftover pizza. Leftover pizza for breakfast is the best!
I have my main meal around 1 pm. unless I am eating at my sister's, with family, or out. On that day I will eat later in the day, in deference to them. (Like I said I don't like going to bed with anything heavy on my stomach and I am an early-to-bedder!)
Usually later in the afternoon, early evening I will have something light, like a salad, or a sandwich, maybe some soup. Sometimes a bowl of cereal. Fruit. Anything that isn't too heavy. I just feel better. A light supper keeps me from snacking in the evening and helps me to sleep better.
I also try to keep my food within the limitations of my budget, and I like to vary my meals as much as possible. I rarely eat the same thing twice in a month. I love to cook, and I love to eat, and I want my meals to be interesting and varied. I do try to keep them fairly healthy for the most part as well, with a balance of carbs, protein, vegetables and fruit.
I try not to eat frozen dinners. They are always hugely disappointing and never meet the promise that is shown on the cover of the box. I will eat the odd can of soup with a sandwich and I am not opposed to using tinned soup to make other things. I usually only eat dessert when I am out, or if I have baked a cake or some cookies, I will have one as a treat mid-afternoon.
And that's it in a nutshell! This is how I eat. So, without twaddling on any further here are the meals that I enjoyed for my main meals over the past seven days! I hope you will be inspired to want to cook some of them for yourself!
SUNDAY, July 12th - Sunday Dinner at Cindy's
Eileen and I went to my sister's for a family dinner on Sunday as we do most Sundays. Its so nice to be able to get together like this as a family. I really appreciate these times. She had made a beautiful lasagna. It was so delicious. We enjoyed it with a salad on the side and some strawberry shortcake for dessert. It was such a tasty meal.
In it's place I am sharing my recipe for a Traditional Lasagna. This is the lasagna that I used to make for my boss and her family when I worked in the Manor. It is in the European style with a layer of bechamel on top, and it is delicious. I am not just saying that. Making your own lasagna may seem a bit time consuming, but really if you break it down into individual elements, each one is relatively easy to do and any time taken is well worth the effort because you end up with a fabulously tasty dish at the end. This always works well with a salad and some garlic bread on the side. It also freezes very well in individual portions.
MONDAY, July 13th - Roasted Chicken Salad with a Buttermilk Tarragon Dressing
This was a lovely light and delicious meal. Skin on boneless chicken breasts are browned on top of the stove and then briefly roasted to juicy perfection. Ready to slice on the diagonal and serve with a mixed salad with a Buttermilk and Tarragon Dressing. I had been given a bunch of fresh tarragon at church and it was a lovely way to use it up. I adore the flavor of tarragon.
This is light and delicious and makes for a great supper in the summer months, or a lunch. You can always add a baked jacket potato for anyone who demands a heartier meal! Tender and juicy chicken, crisp vegetables and a light and creamy dressing. What more could you want?
TUESDAY, July 14th - Chicken Scampi with Garlic & Parmesan Rice
On Tuesday, yes, Chicken again. No apologies here as it is a very affordable protein these days, and so easy to make fresh with its adaptability to a huge variety of flavors and cooking methods.
This time it was in the way of chicken tender filets. These are seasoned with some garlic, salt, and pepper and then flash fried in a small amount of oil until golden brown. Taken off the heat, rice is added to the pan along with white wine, chicken stock, Parmesan Cheese and more garlic. Cooked until tender the chicken is nestled back into the pilaf and gently reheated with a bit more Parmesan dusted over top.
This makes a quick, easy and delicious midweek supper. It is basically an all-in-one dish. All you need to complete the meal is a cooked vegetable or salad on the side. Delicious! I had a vegetable this time. Peas and carrots. I am trying to avoid prepared salads at the moment as are many people. It is hard to know what to do with this recent veggie contaminant. It's a pity as it is salad season at the moment, and unless I am buying locally grown, I am not buying.
WEDNESDAY, July 15th - Dinner out with the family
We went for our usual dinner out with the family on Wednesday Night. We went to the same place as we always do. Cindy and I had the Fish and Chips, because the right guy was cooking on fish, and it was good. He never disappoints. Hazel had the pan fried Haddock dinner. (She always does). Dad had Haddie Bits and Chips, and Eileen had a burger with chips.
I am sharing Tina's Burgers in place of Eileen's burger. My friend Tina, in the U.K., makes the best burgers you could ever want to eat. They are a meal and a half. She borrows from her years in Australia and serves them with lettuce, tomato, fried onions, cheese, bacon and a fried egg on top! I can tell you they are fabulously delicious. If you can eat a whole one of these, then you are a better man than I! I had never enjoyed a burger with an egg on the top before I had one of these at Tina's and I fell in love with the concept. I think you will too.
One of these is a real filler upper, but just in case you do have a very hearty eater on board, you can cook some oven chips to have on the side.
THURSDAY, July 16th - Easy Taco Stuffed Shells
On Thursday I made something I had not made in a very long time. Taco Stuffed Shells. This is a tasty dish that blends two family favorites into one delicious bake. Taco flavors and a pasta bake. You can't go wrong!
Instead of traditional taco shells, tender jumbo pasta shells are filled with a hearty, flavour‑packed taco beef mixture made with seasoning, salsa, taco sauce, jalapeño, sour cream, and plenty of cheese. It’s all baked under more sauce, more cheese, and a crunchy layer of crushed tortilla chips — because tacos always need a bit of crunch.
This easy, family‑friendly recipe is perfect for busy weeknights, potlucks, or anytime you’re craving something cozy, cheesy, and satisfying. Add your favourite taco toppings — sour cream, lettuce, tomatoes, spring onions, olives — and you’ve got a fun, customizable meal that both children and adults adore. I am only one person so when I make this I always freeze the leftovers to enjoy another time. Without the toppings of course!
FRIDAY, July 18th - Parmesan & Basil Baked Salmon
I took a piece of salmon out of the freezer on Friday and made myself a delicious meal of fish/salmon. That was something that I couldn't really eat much of when Eileen was staying with me because she doesn't like fish and I wasn't down for cooking two separate meals.
This is a simple and delicious way to prepare salmon. Quantities are given for one serving, but it can easily be multiplied to feed many more people, as many people as you want to serve. Tender and moist salmon beneath a delicious creamy Parmesan Cheese and Basil topping. On the table in about 15 minutes give or take, depending on how thick your salmon filets are.
This was wonderful served with some pan fried potatoes and steamed broccoli.
SATURDAY, July 18th - Oven Fried Chicken
Eileen was here for her Saturday night sleepover so I made us something for supper we both really enjoy Oven Fried Chicken.
This Oven Fried Chicken delivers all the crispy, golden goodness you crave—without the fuss of deep frying. Each piece is rolled in hot butter and seasoned flour, then baked until irresistibly crunchy and full of flavour. It’s simple, comforting, and downright addictive… the kind of chicken that disappears fast and tastes just as wonderful cold. A true family favourite that feels like a treat every time.
We enjoyed it with some buttery mashed potatoes and mixed vegetables on the side. We tried hard not to make pigs of ourselves because we knew movie treats would be following a bit later on, but it was hard!
And there you have it, my meals of the week for this the third week of July 2026. It was a week that was filled with lots of family times, which really are the best of times. I kept things within budget and managed to have a fairly good variety, despite all of the chicken! What do you think?
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
There’s something timeless about a good Egg in the Hole breakfast—simple, comforting, and loved in kitchens all over the world. Also known as Egg with a Hat or Gashouse Egg, this humble classic is pure childhood nostalgia wrapped in buttery, golden toast . My James Cagney Eggs take that familiar favourite and give it a playful grown‑up twist: a touch of garlic powder and a pinch of chili flakes for a subtle “gangster” kick that transforms the whole experience beautifully!
With crisp artisanal bread, a perfectly runny yolk, and that charming little toasted “hat,” this dish proves that comfort food doesn’t need to be complicated to feel special . Whether you’re making a hearty breakfast or a simple supper, James Cagney Eggs bring delight to the table every single time.
- 1 slice good artisanal bread, sliced about 1 inch thick
- softened butter to spread
- 1 large egg
- fine sea salt, freshly ground black pepper, garlic powder to taste
- a pinch of crushed red chili flakes
- Make sure you use a nice sturdy slice of bread. You can use white, or whole wheat or even a granary bread. The important thing is that it is fresh and sturdy enough to hold the egg.
- I use salted butter. That is the only butter I keep in my house.
- I buy my eggs locally at a chicken farm. They are fresh and organic and free range which is important to me.
- The amount of seasonings and chili flakes will vary according to personal taste.
- Butter your slice of bread on both sides with the softened butter. (Make sure you spread it right to the edges in a nice even layer.)
- Using a sharp 2 inch round cutter, stamp out a hole in the centre. Reserve the hole for a bit later. (I find the round metal biscuit cutters work perfectly for this.)
- Heat a non-stick skillet with a heavy bottom over medium-high heat. (A heavy bottom holds the heat well and aids in browning evenly.)
- Lay the slice of bread in the skillet and add a tiny knob of butter into the hole in the centre. Once it begins to foam, crack the egg into the hole, taking care not to break the yolk.(The butter foaming tells you that it is the right temperature. Take care not to let it burn.)
- Sprinkle lightly with salt, pepper, garlic powder and chili. Leave to cook for a few minutes. (Use your own judgement when it comes to amounts. If you like a lot of heat and spice you can add more chili flakes.)
- Flip over carefully when the egg has begun to set and the bread has turned golden-brown. (On the bottom, golden brown on the bottom. I use a wide spatula to do this.)
- Add the bread hole to the pan. Season all with more sea salt, pepper, garlic powder and crushed red chili. (Again use only as much as you think you can tolerate.)
- Continue to cook until golden on the other side, taking care not to over cook the egg. You want it to still be runny. It will only take a few minutes. Also flip the bread hole over when it has browned and brown the other side. (If you like hard set eggs, obviously you can leave it for longer.)
- Serve the egg toast accompanied with the toasted bread hole placed slightly ajar on top. (This makes for a pretty presentation.) Delicious!
- Purchase clean, fresh eggs, from refrigerated cases, and reputable sources.
- When you bring them home, refrigerate eggs promptly, with the large ends up.
- For best quality, use your eggs within one week or purchase. They will be safe to eat for up to five weeks after purchase in most cases.
- Discard any eggs that are broken or cracked. They may have been contaminated with harmful bacteria called salmonella.
- Serve hot egg dishes right away.
- Refrigerate chilled egg dishes immediately after mixing and keep them refrigerated until you are ready to serve them.
- Chill leftover or make-ahead dishes using eggs promptly.
- Using uncooked eggs or slightly cooked egg (as in a Caesar salad dressing) may be harmful to the very young or the elderly. Use caution in these instances.
James Cagney Eggs
A delicious recipe of an old childhood favourite, amped up with adult flavours! This can easily be multiplied to make as many servings as you like.
Ingredients
- 1 slice good artisanal bread, sliced about 1 inch thick
- softened butter to spread
- 1 large egg
- fine sea salt, freshly ground black pepper, garlic powder to taste
- a pinch of crushed red chili flakes
Instructions
- Butter your slice of bread on both sides with the softened butter.
- Using a sharp 2 inch round cutter, stamp out a hole in the centre. Reserve the hole for a bit later.
- Heat a non-stick skillet with a heavy bottom over medium-high heat.
- Lay the slice of bread in the skillet and add a tiny knob of butter into the hole in the centre. Once it begins to foam, crack the egg into the hole, taking care not to break the yolk.
- Sprinkle lightly with salt, pepper, garlic powder and chili. Leave to cook for a few minutes.
- Flip over carefully when the egg has begun to set and the bread has turned golden-brown.
- Add the bread hole to the pan. Season all with more sea salt, pepper, garlic powder and crushed red chili.
- Continue to cook until golden on the other side, taking care not to over cook the egg. You want it to still be runny. It will only take a few minutes. Also flip the bread hole over when it has browned and brown the other side.
- Serve the egg toast accompanied with the toasted bread hole placed slightly ajar on top. Delicious!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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