Assorted Vinaigrette Dressings
Source of Recipe
Ginger
Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6467.1
Basic Vinaigrette:
1/2 C Olive Oil
1/4 C Red Wine Vinegar
1 Tbsp Lemon Juice
1/2 Tsp Oregano
1/2 Tsp Thyme
1/2 Tsp Dry Mustard
1/4 Tsp Black Pepper
1/4 Tsp Garlic Powder
1 Dash Cayenne
1/4 Tsp Salt
Shake, chill and serve.
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Citrus Vinaigrette:
2 Tbsp Orange Juice
2 Tbsp Red Wine Vinegar
2 Tsp Honey
1 1/4 Tsp Dijon Mustard
Combine with whisk and chill to blend flavor.
Makes 1/4 cup. Serves 1
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Garlic Vinaigrette:
1/2 C Olive Oil
1/4 C White Wine Vinegar
4 Cloves Crushed Garlic
Fresh Ground Black Pepper -- To Taste
2 Tbsp Dijon Mustard
Then add a pinch each (of any or all)
> tarragon
> dill
> marjoram
> basil
> thyme
Beat with whisk until mixed. Chill.
NOTES: Better after 2 days in refrigerator
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Ginger Vinaigrette:
Fresh Black Pepper -- To Taste
1/4 C Olive Oil
2 Tbsp Lime Juice
2 Tbsp Minced Shallot
1/2 Tsp Sesame Oil
2 Tsp Soy Sauce
1 Tbsp Rice Wine Vinegar
1 Tbsp Minced Fresh Ginger
Combine all ingredients and whisk to blend well. Makes about 1/2 cup. Store in refrigerator for a short period. Serve with hearty salads, fish, beef, or vegetable chunks.
Serves: 6
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Marks Vinaigrette Dressing:
1 C Extra Virgin Olive Oil
1/2 C Malt Vinegar
2 Cloves Garlic -- Crushed
1/4 Tsp Dijon Mustard
2 Tsp Tarragon
1 Tsp Dillweed
Salt And Pepper
Combine all ingredients in a salad dressing bottle and shake well. Store in refrigerator and allow to warm to room temp. before serving.
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Raspberry Vinaigrette:
Recipe By: Real Food for Real People
3 Tbsp Seedless All Fruit Raspberry Jam
1/3 C Red Wine Vinegar
1/4 Tsp Salt
1/4 Tsp Fresh Black Pepper
1 C Vegetable Oil
Using a 2 cup glass measuring cup, or a one pint glass bowl, place jam inside, and microwave on high for 15 seconds. Add vinegar, salt and pepper,and mix well until blended. Add vegetable oil slowly in a steady stream,mixing with a wire whisk constantly until mixture is completely blended. Use immediately or refrigerate (and shake to blend) until ready to eat.
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Salsa Vinaigrette:
2 Tbsp Red Wine Vinegar
1/2 C Olive Oil
1/4 Tsp Kosher Salt
1 Dash Fresh Black Pepper
2 C Chopped & Diced Fresh Tomatoes
1/2 Tsp Chili Powder
2 Tsp Fresh Lime Juice
1/4 Tsp Crushed Red Pepper
Whisk together until well blended.
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Tropical Vinaigrette From Jamaica:
3/4 C olive oil
1/4 C Lime Juice
2 Tbsp Fresh Chopped Chives
1 Minced Shallot
2 Cloves Garlic -- Crushed
1 Tbsp Fresh Chopped Parsley
1 Tbsp Capers
1 Tsp Thyme
1/2 Chili -- Seeded And Minced
1/2 Tsp Salt
1 Tbsp Fresh Lemon Juice
2-3 Tbsp Boiling Water
1. Put all ingredients, except boiling water into a blender. Blend at medium speed until well blended, slowly add 1 or 2 T water to desired taste and consistency.
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