Basic Vinaigrette

A nice vinaigrette can be used in countless ways, helping you to weave together some tasty menu ideas for the week. Use as a greens or raw veggie salad dressing, a warm or cold pasta toss, a marinade for poultry or meat, a dressing for still-hot roasted potatoes and/or other veggies, and much more.

This is not an exact science, just a few ingredients in a ratio that suits your taste.

Make simply with oil and an acid, or amp it up with a little garlic, herbs, spices, mustard, sweetener, hot sauce, as the season and your mood inspires you.

Basic Vinaigrette

2 Tbsp. oil (olive, or light variety such as sunflower/canola)

1 Tbsp. acid (such as vinegar, lemon juice)

Note:

If you prefer a more full-bodied vinaigrette, change ratio to 3 Tbsp. oil to 1 Tbsp. acid.

If you want it brighter, change to equal portions of oil and acid. For a very nice light salad, I sometimes use ONLY acid -just a squeeze over veggies or greens can be lovely.

Basic-Plus Vinaigrette

2 Tbsp. olive oil

1 Tbsp. apple cider vinegar, white wine vinegar, or lemon juice

½ small clove garlic, pressed or minced

¼ tsp. Dijon mustard

¼ - 1 tsp. honey, optional and to your taste

Salt and pepper to taste

Option: add ½ tsp. dried or 1 tsp. fresh herbs (+/-) of your choice.

Recipe created or adapted by Liz Talley, Urban Graze

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