Monday, May 11, 2009

Vinaigrette Salad Dressing

Home-made salad dressing rocks my world for several reasons:

1. It's way more economical than spending $4.00 on a store-bought bottle.
2. It's super fresh, and thus, super tasty.
3. It's much healthier than store-bought kinds.
4. It's simple to keep a few key ingredients on hand to make a variety of dressings, so there's no need to fill your fridge door with a dozen bottles.

This is a basic vinaigrette dressing. This can be tweaked in many different ways to suit different tastes and different salads. Once you master this, the sky is the limit.

olive oil
red wine vinegar
dijon mustard
lemon juice
salt and pepper to taste
a small sealable container

1. Most recipes call for 2 parts of olive oil to 1 part of acid (vinegar/lemon juice). I usually do more of a 50-50 ratio because I like more kick and less fattening oil. So in your container, pour 2 parts olive oil, 1 part red wine vinegar and 1 part lemon juice.

*For those of you who are not so savvy with kitchen measurements, 1 tsp of each should yield enough for a single serving salad. For 2 salads or a large entree salad, go with 1 tbsp of each.

2. Add in a squirt of mustard (about the size of a dime); a couple shakes of oregano and a sprinkle of salt and pepper.

3. Seal the lid and shake vigorously to mix. The oil and vinegar will separate if it sits for too long, so it's best to mix right before serving or leave it in the container so you can shake it again right before adding it to your salad.

4. Add to your salad and enjoy!

Variations: To change up this recipe, try balsamic vinegar instead of red wine; add a bit of orange juice to make it sweeter; toss in some minced garlic, sundried tomatoes, or fresh basil for a different flavor; add a couple fresh raspberries and pulse in a food processor for raspberry vinaigrette...happy experimenting!
Bon Appetit!
The Foodwhore

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