Various Vinaigrettes by Nancy T. Maar
You can make many differently flavored vinaigrette dressings by changing the flavors of the vinegar. Various herbs also add different and exciting flavors.
Yields 1 cup; serving size 2 teaspoons
Calories: 64.29
Protein: 0.1 grams
Carbohydrates: 0.2 grams
Sugar: 0.01 grams
Fat: 7.02 grams
1 clove garlic, smashed, plus extra to taste
½ bunch chives
½ teaspoon homemade Dijon-Style Mustard (page 241)
1 teaspoon anchovy paste
1 teaspoon Splenda
¼ cup of your chosen vinegar: Champagne vinegar, apple cider vinegar, raspberry vinegar, or balsamic vinegar
¾ cup olive oil or a mixture of olive oil and canola oil
1 tablespoon rosemary, basil, or thyme or 1 teaspoon dried herb
Salt and pepper to taste
Exciting Vinaigrette Dressings
Take a look at the various vinegars on the shelves of your market. If you like raspberry, cider, or balsamic, use them in dressings and marinades. Add your own touch; use fresh raspberries as a garnish to a salad dressed in raspberry vinaigrette.
