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Various Vinaigrettes

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

  • Blend all ingredients in the blender. Serve at your pleasure. This will keep for at least a week with good fresh flavor. Refrigerate after 2 days.

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.

  1. Home
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  3. Dressings and Sauces
  4. Various Vinaigrettes
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