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The quantities here will vary with the type of container used. Below is an example and you will need to modify it to suit your need.
(We suggest 2 parts oil for 1 part vinegar.)
Follow in order: Wisk everything together, check the seasoning and there you have it! Each/either or all vinegar can be replaced with fresh sqeezed lemon/lime juice. Or if one vinegar is prefered use it only, but keep the proportions. |
| The Ingredients |
| 1st cold pressed olive oil |
| White wine vinegar |
| Balsamic vinegar |
| Apple cider vinegar |
| Regular Dijon mustard |
| Maple syrup or unpasteurized honey |
| Fresh garlic cloves |
| Sea salt |
| Fresh ground Black Pepper |
| Prefered Herbs |
| Naturally, by altering a few things, you can come up with a whole new creation that is still healthy and tasty.
Try a little hot sauce in the dressing mix and use it as a base for cold macaroni salad. Replace all that mayonaise (pure fat) for an adventurous potato salad and add some chopped pearl onions or echalotes, sprinkle with cayenne pepper... Want something really funky? Toss in 1tbs of low-fat yogurt & 1 tbs tomato paste, shake and serve ! Salad should never be eaten before a meal. Eat it along with the proteins or after the meal, or make it the meal. Vinaigrette is an excellent way of eating olive oil which is rich in vitamins E & K. Oil should never be heated. For photo click Here. |
