10
Basic Vinaigrette
This basic vinaigrette is perfect for a crisp green salad.
Makes about 1½ cups, can be doubled or tripled
1
clove garlic, peeled
2
tablespoons Dijon-style mustard
½
cup wine vinegar
1
teaspoon kosher salt
½
teaspoon freshly ground pepper
²⁄³
cup extra virgin olive oil
²⁄³
cup vegetable oil
Place the garlic, mustard, vinegar, salt, and pepper in the blender
jar. Cover and blend on Food Processor for 10 to 15 seconds. With
the machine on, add the oils in a slow, steady stream through the
pour lid. Continue to blend for an additional 20 to 30 seconds until
completely emulsified.
Note:
You may change the Basic Vinaigrette by using different
flavors of vinegar, mustard or oil. Try using fresh lemon juice and a
little honey for a honey-mustard vinaigrette. Add fresh herbs, sun-
dried tomatoes, or pesto for other flavor changes.
Nutritional information per tablespoon:
Calories 109 (97% from fat) • carb. 1g • pro. 0g • fat 12g • sat. fat 2g
• chol. 0mg • sod. 86mg • calc. 1mg • fiber 0g
Raspberry Vinaigrette
Try this pink dressing on a salad of baby spinach. Sprinkle with some
crumbled chèvre and dried cranberries to finish.
Makes about 3 cups
zest of ½ lemon (color only – no bitter white pith)
1
clove garlic, peeled
1
small shallot , peeled, quartered
1½
teaspoons kosher salt
1
teaspoon thyme
½
teaspoon freshly ground pepper
²⁄³
cup raspberry vinegar
¼
cup fresh lemon juice
½
cup fresh or frozen thawed raspberries
2 tablespoons
honey
1
teaspoon xanthan gum* (optional – but helps keep vinai-
grette from separating)
1
cup walnut oil
¾
cup canola oil
Place the zest, garlic, shallot, salt, thyme, and pepper in the
blender jar. Cover and pulse on Chop, 5 to 10 times to begin
chopping garlic, shallot and zest. Add remaining ingredients in
order listed. Blend on Food Processor until completely emulsified
and homogenous, about 20 to 30 seconds. Transfer to a
resealable storage container. Let stand 30 minutes before using to
allow flavors to develop and blend. If not using immediately,
refrigerate. Remove from refrigerator 30 minutes before using.
*Can be found in most well-stocked natural foods or health food
stores. Xanthan gum is a naturally derived stabilizer that is
produced from the fermentation of corn syrup. Often used in
baking breads, xanthan gum will help stabilize marinades,
vinaigrettes and salad dressings and prevent them from separating.
It is an optional ingredient.
Nutritional information per tablespoon:
Calories 75 (93% from fat) • carb. 1g • pro. 0g • fat 8g • sat. fat 1g
• chol. 0mg • sod. 42mg • calc. 2mg • fiber 0g
