Vinaigrette Recipes

[jglass]

I love vinaigrette on salad. It is my fav type of dressing but so many recipes have mustard in them to emulsify the dressing. I love all types of mustard but I really dislike any kind of mustard in my dressing. I tried it and do not care for it. I made a three bean salad for Christmas dinner last year and the recipe had a little mustard in the dressing. I gave it one more try and it just doesnt work for me lol. I later found a recipe for the salad with no mustard that I really like. Do you guys like those types of vinaigrette?

[jfain]

This is one that I love. It uses miso to bind the dressing. It won't taste chinese the miso it just adds thickness & depth. Try it with a salad of mesclun, apple and walnut. Oh and the best part. It has almost no calories.

2 tablespoons red wine vinegar
2 tablespoons rice vinegar
2 tablespoons vegetable broth
1 1/2 tablespoons minced shallots
2 teaspoons white miso (fermented soybean paste)*
1 tablespoon chopped fresh parsley
1 1/2 teaspoons chopped fresh rosemary

[Mama Mangia]

1 tablespoon extra-virgin olive oil
1 1/2 teaspoons balsamic vinegar
3/4 teaspoon minced garlic
1/4 teaspoon sugar
1/8 teaspoon salt

In a cup whisk olive oil, vinegar, garlic, sugar and salt until blended.



1/4 C. olive oil
3 T. white wine vinegar
1/4 C. crumbled blue cheese
1 tsp. dried Italian seasoning
1/4 tsp. salt
1/4 tsp. pepper

Whisk together all above ingredients. Chill for at least 1 hour.


3 Tbsps. olive oil
1/2 cup tarragon white wine vinegar
1-1/2 tsps. dried basil leaves, 3-1/2 Tbs. finely chopped fresh basil
3 Tbsps. nonfat plain yogurt
1-1/2 Tbsps. lemon juice
3/4 tsp. sugar
1-1/2 Tbsps. water
2 cloves garlic



Mix all ingredients. Refrigerate unused portion.



1/2 teaspoon minced garlic
1/2 chopped green onion
1-1/2 teaspoons minced red onion
1/2 teaspoon minced fresh parsley
1/2 teaspoon chopped fresh basil
1-1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 teaspoon granulated sugar
1-1/2 teaspoons dry mustard
1 egg
7 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1-1/2 teaspoons honey
1 cup olive oil
1 cup vegetable oil


Combine garlic, green onion, red onion, parsley and basil in bowl of a food processor.
Process until mixture is well combined.
Add salt, pepper, sugar and mustard then process again.
Add egg, lemon juice, white wine vinegar and honey to bowl of food processor.
With motor running add olive and vegetable oils very slowly.
The mixture will form an emulsion similar to a thin mayonnaise.
Chill until ready to use and store in refrigerator up to one week.



2 cups olive oil
5 cups rice vinegar
1 cup lemon juice
1 cup lime juice
4 ounces green onions -- chopped
1 ounce garlic -- chopped
2 cups parsley -- chopped
3 tablespoons lemon zest
3 tablespoons lime zest

Whisk all ingredients together. Refrigerate.

[jglass]

Thank you Mama.

[Mama Mangia]

You're welcomed!

[Cook Chatty Cathy]

Thanks for the great tip Mapiva! I make mayo all the time now, but had never thought about making a thick salad dressing until reading what you just shared here!

[jfain]

Other things I have used to emulsify dressings include tomato paste, pomegranate syrup and honey. Also if you use a mini prep put in your garlic clove whole. When it gets pureed it will thicken the dressing.

[jglass]

I usually just use vinegar, olive oil and salt and pepper.
Put it in a jelly jar with the lid on and a good shake. I have tried lots of recipes but I always come back to this as my favorite.