My mom is the best cook I know. A lot of why I love to cook—and chose to pursue a career in food and nutrition—is because of her. Some of my favorite childhood memories are of spending time with her in the kitchen (and leaving a plate of snacks for my brothers and dad in another room so they stayed out of the way). To me, the beauty of her cooking is that it’s a perfect mix of technique and simplicity, both approachable and impressive. And she always got everything on the table at the same time, which feels aspirational, frankly. Of all of the recipes she’s shared with me along the way, the one I probably make the most is her 4-ingredient vinaigrette. 

As the name implies, all you need to make this vinaigrette is 4 ingredients: olive oil, balsamic vinegar, Dijon mustard and maple syrup. Plus, it takes just a few minutes to prepare. Simply add all the ingredients to a bowl or jar and whisk until emulsified. After tasting and seasoning with salt and pepper to your liking, it’s ready to drizzle over any salad or vegetable side of your choosing. That said, it’s a pretty flexible recipe. You can swap in another form of acid in place of balsamic vinegar, such as another type of vinegar or lemon juice. And you could replace the maple syrup with honey or even a small pinch of granulated sugar if you prefer. 

One of the reasons I love this recipe so much is that it makes it really fast and easy to add a serving of vegetables to your meal. It pairs well with any type of salad greens, and is a delicious complement to everything from steamed asparagus to roasted carrots. I’ve even been known to use it as a marinade for onions before throwing them on the grill. Not to mention, most Americans aren’t eating the recommended 2 to 4 cups of vegetables each day. And eating more produce (whether it’s fresh, frozen or canned) can lead to benefits like a healthier heart, more stable blood sugar levels and lower risk of certain kinds of cancers. If having a really delicious vinaigrette on hand helps you add more vegetables into your routine, I think that’s all the more reason to have a big batch in your fridge. 

The Bottom Line 

My mom instilled a deep love of cooking in me, especially through her veggie-packed recipes. And her go-to 4-ingredient vinaigrette is something I make at least once a week. It’s a great recipe to have on deck to make it fast and easy to add more vegetables to your plate. Most of us aren’t getting enough produce in our typical eating pattern, so finding ways to make them taste their best can help you up your intake.