Highest Class Salads Wear vomFASS Vinaigarettes

The high quality, cold pressed oils and artisan vinegars found only at vomFASS take the classic vinaigarette to a spectacular culinary level.
The derivation of vinaigrette is fairly straightforward.  There is ample evidence that as far back as the 1600s vegetables were served with olive oil and vinegar.  However, it wasn’t until the 1900s that “vinaigrette” became known as one of the famous French sauces.  In fact, vinaigrette was referred to as “French dressing” in England.  Today, the term “vinaigrette” is used to include any dressing with an oil and vinegar base, though countless other ingredients can be incorporated.

vomFASS specialty products make classic and unique vinegarette preparations easy (above: Avocado, Tomato, Cucumber Salad)

The key to making a great vinaigrette is starting out with the very best olive oil and vinegar.  A classic vinaigrette is made with a 1 to 3 ratio.  That is, one part vinegar to 3 parts oil.  Add a dash of salt and pepper and you have the original vinaigrette recipe as printed in Larousse Gastronomique, the foremost resource of culinary knowledge.  The beauty of vinaigrette is that you are not constricted to those standard ratios or ingredients.  You can build on the basic recipe by adding herbs and emulsifiers.  Also, depending on your oil and vinegar choices, you may depart from the standard ratio, using a 1 to 2 or even a 1 to 1 ratio.  For example, when using the vomFASS “Star” vinegars, the one to one ratio can be a good choice.  These delightfully fruited vinegars have a lower acidic level and are better suited to equal proportions.

Vinaigrette is an important recipe to have in your tool kit.  Use these recipes as “idea starters” and follow up with a visit to a vomFASS shop near you.  Taste the many oil and vinegars available and create your own signature vinaigrettes.

Below you will find five variations on vinaigrette, highlighting some of vomFASS’ extraordinary olive oils and vinegars.  Let your imagination be your guide.


First a great recipe for everyone’s favorite summer salad, ripe tomatoes, crispy cucumber and velvety avocado, dressed in a tangy vinaigrette, emulsified with a grainy Dijon mustard. Serves four.

Avocado, Tomato and Cucumber Salad



  1. Assemble the tomatoes, cucumbers, avocado and red onion in a medium salad bowl; toss to combine
  2. In a cruet or small lidded jar, combine oil, vinegar, mustard and salt & pepper.  
  3. Shake to combine.  
  4. Taste and adjust seasoning. 
  5. Pour over salad and serve.


This is a very versatile recipe and makes a terrific side dish for barbecued and grilled proteins.  This recipe will serve four-six.

Lemon Dill Aioli

Here’s a creative “rethinking” of cole slaw, with an Asian twist.



  1. Put the ramen noodles in a plastic bag and crush with a rolling pin. 
  2. Heat 1 T. vomFASS Ginger Sesame Oil in skillet over low/medium.  Add crushed noodles and sliced almonds; sauté stirring occasionally.
  3. Meanwhile, in a small bowl, whisk together 3 T. vomFASS Ginger Sesame Oil, brown sugar, and vomFASS Grape with Ginger Lemon Vinegar.  Taste and adjust seasoning.
  4. In a serving bowl, add broccoli slaw and toss with noodles, almonds, sunflower seeds and raisins.  Pour dressing over salad, toss to coat.
  5. Garnish with sliced scallion tops.


Although this main dish salad is good all year around, the flavor profiles are especially suited to late summer and autumn.  This recipe will serve two.

Garlic Aioli, 2017

This main dish salad is good all year around.



  1. In a medium serving bowl, combine all salad ingredients:  chicken, celery, dried cranberries, walnuts, apple and spinach.  Toss to combine.
  2. In a cruet or small lidded jar, add vomFASS FassZination Walnut Oil, vomFASS Apple Balsamic Star Vinegar and salt & pepper.  Shake to combine.  Taste and adjust seasoning.
  3. Pour dressing over salad and divide onto two dinner plates. 
  4. Serve with a good crusty bread. 


A remarkably tasty and surprising salad employs two of vomFASS’ newer products:  vomFASS Grapefruit Oil and Maletti Bianco vinegar.  The marriage of this oil and vinegar produces an exciting sweet and sour vinaigrette.  Serves two.

Grapefruit, Pistachio and Chèvre Salad

vomFASS’ new and innovative products add a new dimension to salads



  1. In a medium serving bowl, combine lettuces, grapefruit segments, dried cherries and pistachios.  Toss to combine.
  2. In a small cruet or lidded jar combine vomFASS Grapefruit Oil, vomFASS Maletti Bianco and salt & pepper.  Shake to combine.  Taste and adjust seasoning. 
  3. Pour dressing over salad.  Scatter crumbled chèvre over the top and serve.


Looking for that elusive full spectrum taste sensation salad?  This colorful and delicious salad has all of those elements and is a snap to make.  Serves two.

P&P Strawberry Salad

Savory? Nutty? Sweet? Tangy? And nutritious?This is a salad which has it all!



  1. In a medium serving bowl combine spinach, strawberries and pecans.  Toss to combine.
  2. In a small cruet or lidded jar, add vomFASS Fasszination Styrian Pumpkin Seed Oil, vomFASSPomegranate Balsamic Vinegar and salt & pepper.  Shake to combine.  Taste and adjust seasoning.
  3. Pour dressing over salad and toss to coat.  Divide salad onto two plates.  Add crumbled chèvre to each plate. 

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