Vinaigrette Salad Dressings

A Classic vinaigrette is nothing more than acid and oil. Red Wine Vinegar is the traditional acid, and Extra-Virgin Olive Oil is the top choice for oil. While cooks debate the proper ratio of oil to acid, three parts oil to one part acid remains the widely accepted standard. Vinaigrettes are best when made fresh, preferably while you are making the salad itself. Simply mix the vinaigrette in a non-reactive bowl, and toss the salad in the same bowl.

Vineigrettes make a great meat marinade too. Use the recipes below to marinade about one pound of meat, chicken, or seafood.

INGREDIENTS
Classic
1 tablespoon Red Wine Vinegar
Salt & Pepper to taste
3 tablespoon Extra-Virgin Olive Oil

Lemon Dill
1 tablespoon fresh Lemon Juice
1 teaspoon Dijon Mustard
1/2 teaspoon Fresh Dill, chopped
Salt & Pepper to taste
3 tablespoon Extra-Virgin Olive Oil

Basil WalNut
1 tablespoon Red Wine Vinegar
Salt & Pepper to taste
1 tablespoon Fresh Basil Leaves, minced
3 tablespoons Walnut Oil

Tarragon
1 tablespoon Tarragon-flavored White Wine Vinegar
Salt & Pepper to taste
1 teaspoon fresh Tarragon (chopped)
3 tablespoons Grapeseed Oil
Blasamic
1 tablespoon Balsamic Vinegar
Salt & Pepper to taste
3 tablespoon Extra-Virgin Olive Oil

Asian
1 tablespoon Rice Wine Vinegar
1 tablesponn fresh Lemon Juice
1 tablespoon Asian Fish Sauce
1/2 tablespoon Sugar Substitute
1 clove Garlic (minced)
Salt & Pepper to taste
4 tablespoons Peanut Oil

Mustard
1 tablespoon Balsamic Vinegar
1/2 teaspoon Dijon Mustard
Salt & Pepper to taste
3 tablespoon Extra-Virgin Olive Oil

Sweet
1 tablespoon Apple Cider Vinegar
1 1/2 tablespoon Soy Sauce
2 tablespoon Honey
DIRECTIONS
  1. Place vinegar (or other acid) in a bowl, add seasoning and whisk.
  2. Add oil last and whisk vigorously until the oil and vinegar are blended
Comments
Credits
Recipe courtesy of:
Karen Fernau, Arizona Republic