Buying dressing at the store is a real convenience, but do you know how easy it is to make your own at home? And when you make your own dressings, you can flavor it any way you want, avoid excess salts and unhealthy fats, and it will save you money and room in the refrigerator!
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| Vinaigrette's can be made with a variety of oils: peanut oil, grape seed oil, canola oil, vegetable oil, extra virgin olive oil, sesame oil, or a hot chili oil. |
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| A simple vinaigrette: One part acid (fresh squeezed lemon juice), a clove or two of garlic, a tsp. of Dijon mustard, and some oil. Here it's being emulsified in a mini food processor. |
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| An Herb vinaigrette is almost like a pesto. Taste test it using a leaf of spinach or lettuce. |
A vinaigrette can be made following a simple ratio: 1 part acid to 3 parts oil. You can start with 1 tsp. lemon juice, and 1 tbsp. olive oil for one serving. Add a pinch of both salt and pepper. If you don't have a food processor or blender (or don't want the clean up) put it in a small jar with a tight fitting lid, and shake it up! Be sure to taste before you dress your salad or grains.
Now you can experiment with other flavors: try horseradish, hot sauce, flavored vinegars, fresh herbs, orange juice, etc. It is always best to make the vinaigrette fresh daily.
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