How To Make The Best Vinaigrette
I’m getting ready to go on holiday in a few weeks so I’ve been eating a lot of fresh greens and raw veggies to shed this extra layer of warmth that somehow glommed onto me this winter.
I’ve been topping my salads with freshly squeezed lemon, but sometimes your mouth craves a little more excitement.
This vinaigrette is deliciously easy, versatile and light enough for tiny baby greens… but it goes perfectly with romaine, iceberg and spinach salads. Another idea: I pour this vinaigrette over all kinds of vegetables before I roast them in the oven. I’ve even used it instead of mayonnaise in chicken salads! Here’s how to make the best vinaigrette ever… an easy recipe that everyone should have in their back pocket!
The Best Vinaigrette you’ll need… 3 tablespoons lemon juice let’s get to it… Place all ingredients in a blender and pulse until thoroughly blended. Nutrients per serving: Calories 162, Total Fat 18 g, Saturated Fat 2.5 g, Cholesterol 0 mg, Sodium 203 mg, Carbohydrates 1 g, Fiber 0 g, Protein 0 g make it your own…
prep: 10 minutes
serves: 6, about 2 tablespoons each serving
2 teaspoons red-wine vinegar
2 teaspoons Dijon mustard
1 medium shallot, minced (about 3 teaspoons)
1 clove garlic, minced
½ teaspoons salt
½ cup olive oil
• Try adding finely minced herbs or a teaspoon of your favorite spice blend, like curry powder, to create a unique salad dressing.
• White wine vinegar or your favorite infused vinegar can be substituted for the red wine vinegar.
