|
Basic Vinaigrette
- In
a small bowl or jar with a lid, add:
-
| 2/3 |
cup olive oil (extra virgin cold pressed) |
| 1/3 |
cup red wine vinegar (The type of vinegar
changes with the variation you are creating for your salad.) |
| 1 |
teaspoon sugar |
| 1/2 |
teaspoon salt |
| 1/4 |
tablespoon fresh ground pepper |
| 1 |
teaspoon Dijon-style mustard |
Variations to the basic recipe
- Herb,
using fresh add:
-
| 1 |
tablespoon fresh minced garlic |
| 1/4 |
cup of fresh minced basil |
| |
chives |
| |
cilantro or parsley |
| |
dill mint |
| |
or tarragon |
| |
or use your own pleasing combination
of herbs |
| If dried use: |
| 1 1/2 |
tablespoons dried herbs crumbled or
salad blended herb seasoning |
- Horseradish,
add:
-
| 1 |
tablespoon fresh grated horseradish |
- Berry,
use the selected berry vinegar instead of the red and add:
-
| 1/4 |
cup crushed fresh or frozen (berries
the same as the flavor of the vinegar) |
| 2 |
teaspoons of sugar |
- Nut,
use equal parts of the nut oil and the olive oil:
-
| 2 |
tablespoons finely chopped tasted nuts.
|
| Also sprinkle
over the salad after tossing: |
| 1/2-1 |
cup toasted whole nuts |
- Cheese,
stir in:
-
| 4 |
tablespoons cheese or your choice |
| |
sprinkle cheese over top of salad after
tossing |
- Balsamic,
use balsamic vinegar, add:
-
| 1/2 |
teaspoon minced garlic |
| 2 |
teaspoons Dijon-style mustard |
- Orange,
add:
-
| 1 |
tablespoon orange-flavored liqueur |
| 2 |
tablespoons orange juice |
| 1 |
tablespoon fresh thyme (1/2 teaspoon
dried) |
- Sun-dried
tomato, add:
-
| 1 |
tablespoon minced shallot or chives |
| 1 |
teaspoon minced garlic |
| 6 |
sun-dried tomatoes packed in olive
oil |
| 6 |
fresh basil leaves |
| |
Blend. You can also use balsamic vinegar. |
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