I use a Food Network recipe by Ina Garten, a.k.a. Barefoot Contessa, as a starting point.
Vinaigrette For Green Salad
6 – 8 Servings
Ingredients
1 teaspoon Dijon mustard
1 teaspoon minced fresh garlic
3 tablespoons champagne vinegar
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
½ cup good olive oil
Salad greens
Directions
Traditionally, you would whisk all the ingredients except the olive oil together in a bowl. While continuously whisking, slowly add the olive oil until the vinaigrette is emulsified.
Finally, dress salad greens with enough vinaigrette to moisten and serve immediately. Enjoy!
Variations
What’s great about this recipe is that you can adjust the ingredients to really make it your own or use what you have stored in your pantry. Try using your favorite vinegar like balsamic, red wine, white wine, apple cider vinegar, or even fresh citrus juice like lemon, lime, or orange. Add fresh or dry herbs or spices to taste. I often add oregano or Italian seasoning. You could add shallot, red onion, or cheese such as grated parmesan or romano. For a sweeter dressing, try adding a touch of honey or agave syrup.
The ratio of vinegar to oil is also negotiable. Typically, a 3 to 1 ratio of oil to vinegar is used, but a healthier option would be to try a 2 to 1 ratio.
If you’ve never made your own vinaigrette, give it a try. If you’re a pro at making homemade salad dressings, what ingredients do you add to make your favorite homemade vinaigrette?
This post is linked to: Eat From The Pantry Challenge hosted by MoneySavingMom.com and LifeAsMom.com.
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