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| Finished Balsamic Vinaigerette |
Here lately I've been noticing that some of my clothes aren't fitting like they used to. So it looks like it's time to start eating a little healthier. One of my favorite ways to eat healthy is salads. Salads can get a bad rap for being heavy in calories, but if you pay attention to what you put in them, and on them, it's easy to to keep that calorie count down. Here are a couple of simple and easy to make variations on vinaigrettes. If you've never made a vinaigrette before, don't worry. They are mostly variations of a base recipe. I'll start with the simplest and work through to the more complicated ones.
Balsamic Vinaigrette
- 1/4 Cup Balsamic Vinegar
- 2 Tablespoons Brown Sugar
- 4 Garlic Cloves - Minced
- Salt and Pepper
- 3/4 Cup Olive Oil
In a large bowl, combine Balsamic vinegar, brown sugar, garlic, and salt and pepper. Slowly drizzle in the olive oil, whisking constantly. first only drizzle in a little bit at a time. As the oil and vinegar begin to emulsify, you can pour the oil in a little faster.
Roasted Red Pepper Red Wine Vinaigrette
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| Use a silicon hotpad to keep the bowl from moving around |
- 1/4 Cup Red Wine Vinegar
- 2 Tablespoons Sugar
- 4 Garlic Cloves - Minced
- 3 Roasted Red Pepper Slices from the jar - Minced
- Salt and Pepper
- 3/4 Cup Olive Oil
In a large bowl, combine red wine vinegar, sugar, garlic, red bell peppers, salt, and pepper. For the red peppers, I just use the jarred variety. Slowly drizzle in the olive oil, whisking constantly. first only drizzle in a little bit at a time. As the oil and vinegar begin to emulsify, you can pour the oil in a little faster.
Taragon and Lemon White Wine Dijon Vinaigrette
- 1/4 Cup White Wine Vinegar
- 2 Tablespoons Sugar
- 4 Garlic Cloves - Minced
- 1 teaspoon Taragon
- 1/2 Tablespoon Dijon Mustard
- Juice of 1 Small Lemon
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Use a squeeze bottle to help control the oil.
At first it will just just drip out, which is all you need. |
- Olive Oil
In a large bowl, combine white wine vinegar, sugar, garlic, lemon juice, dijon mustard, taragon, salt, and pepper. I like to use a course grain mustard, but some people like to use something with a little less spice to it. Slowly drizzle in the olive oil, whisking constantly. first only drizzle in a little bit at a time. As the oil and vinegar begin to emulsify, you can pour the oil in a little faster.
These dressings store really well in mason jars in the fridge. Pull the jar of dressing out as you begin to prep the salad to give it a chance to come to room temperature. Give the jar a shake to mix it up and pour over the salad.
