Mom's Honey Balsamic Vinaigrette
1/2 C balsamic vinegar
2 tsp honey
1 tsp Dijon mustard
4 tsp cold water
6-8 tsp olive oil
1/4 tsp each of salt and black pepper
Optional: 1/4 - 1/2 tsp herbs such as dill or basil
Warm vinegar and honey in microwave for 20 seconds or more until honey dissolves in vinegar. Add remaining ingredients and whisk well. Shake vigorously after pouring into storage container and chill before serving.
Southwestern Vinaigrette
1/2 C extra light olive oil
1/4 C white or rice wine vinegar
1 T lemon juice
1 tsp mustard powder
1/2 tsp oregano
1/4 tsp black pepper
1/4 tsp cilantro
1/4 tsp garlic powder
1/4 tsp cumin
Shake, chill and serve.
Basil-Sesame Dressing
1/4 tsp garlic powder
3 T rice wine vinegar
1 T lemon juice
2 T asiago or the cheese of your choice
1/2 tsp dried basil
2-4 leaves of fresh basil
2 T chopped Italian or regular parsley
1/2 C extra light olive oil
1/2 tsp toasted sesame oil
1/4 tsp black pepper
Combine in blender until thoroughly mixed. Chill and serve with a green salad. It's a spooky color but tastes great.
Caper Vinaigrette
1/4 tsp garlic powder
1 T fresh parsley (not dried!)
2 T lemon juice
2 T rice vinegar
2 T capers, drained
1/4 tsp dijon mustard
1/4 tsp black pepper
1/3-1/2 C extra light olive oil
Combine in blender until very thoroughly mixed. Makes a very vinagery dressing - increasing the amount of olive oil used will change the balance. Chill and serve. Good with raw veggies.
Cilantro-Lime Vinaigrette
1/2 C extra light olive oil
2 T plain yoghurt
2 T lemon juice
2 T rice vinegar
1/4 C fresh, shreaded cilantro leaves, tightly packed
1/4 tsp each garlic powder, thyme and black pepper
1/8 tsp cumin
a squeeze of fresh lime juice - about a quarter lime
Combine in a blender until fully mixed. Chill and serve.
Basic Vinaigrette
1/2 C extra light olive oil
1/4 C red wine vinegar OR rice vinegar
1 T lemon juice
1/2 tsp each oregano, thyme and mustard powder
1/4 tsp each black pepper and garlic powder
dash of cayenne and Jane's Crazy Mixed Up Salt
Shake, chill and serve.
Greek Dijon Vinaigrette
1/2 C extra light olive oil
2 T each plain non-fat yoghurt, lemon juice and red wine vinegar
1 T Dijon mustard 1/4 tsp each garlic powder, sage, thyme, basil and oregano
Combine in a blender at medium-high speed. Chill overnight before serving. I have no idea why this dressing is called "Greek", but it has been in the family for at least 25 years under that moniker.
Fresh Tomato-Yoghurt Dressing
2 Roma tomatoes, peeled and chopped
1/4 C each extra light olive oil and plain non-fat yoghurt
2 T each red wine vinegar and lemon juice
1/2 tsp mustard powder, oregano and basil
1/4 tsp black pepper
dash of cayenne, garlic powder and Jane's Crazy Mixed Up Salt
This dressing responds well to optional extras like a sliver of fresh onion, a chunk of feta cheese, fresh parsley or cilantro, chopped sun-dried tomatoes. Feel free to experiment. Put chopped tomatoes, lemon juice and vinegar in blender and blend at high speed. Add other ingredients, blending again at medium speed. Chill overnight before serving.