Single Serving of Vinaigrette

A real French Vinaigrette is a cinch. However much you want to make, take 1 part vinegar (some say white wine vinegar, some say balsamic; I usually have balsamic on hand) to 3 parts olive oil. (For example, 1 tbsp of vinegar to 3 tbsp of olive oil.) For a single serving, add a touch of Dijon mustard to taste (more for a larger serving, obviously). Salt and pepper to taste. And you can add either some minced shallots or garlic (again, to taste). You'll figure out the balance that tastes right to you. The biggest thing is to remember 1 part vinegar to 3 parts oil. The rest is based on your own preference.

EDIT: I ain't saying this is some low cal version or anything. This is just a simple vinaigrette recipe I got out of an old French cookbook a long time ago. Whenever I've looked up vinaigrette recipes since, they've been the same or slightly altered versions (like shallots instead of garlic or white wine vinegar instead of balsamic). This is simply a basic, standard recipe.

olive oil
lemon

ratio 1:2.
1 part olive oil 2 parts lemon

add salt , maybe some pepper. your all set!

I like my vinaigrettes really tangy, so mine are more 1 to 1 ratio, plus I don't do all olive oil, because it solidifies in the fridge, so I do about half extra virgin olive oil and half safflower oil (expeller pressed). I usually use red wine vinegar, sometimes sherry or apple cider vinegar, and then salt, garlic powder (or fresh), and dijon mustard. If you add enough mustard, it will stay emulsified too.