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Quick and Easy Salad Dressing—Balsamic Vinaigrette

This posting is for an old college friend that I fed many a meal to during our formative years. The recipe is loosely based on the quick dressing that my sister in law taught me fifteen or more years ago. The best thing about this dressing is that it you can make it minutes before you use it and will only get better the longer it sits in your fridge.  Once you are comfortable with the base dressing go crazy changing the oil and acids to fit your personal tastes, three example variations are listed below.

1/3 cup balsamic vinegar

½ cup olive oil

1 ½ tbsp Dijon mustard

Juice on half a lemon (in a pinch you can use bottled)

1 tsp Italian spice blend

¼ tsp salt

¼ tsp ground pepper

Put all the ingredients in a bowl or in a shaker and mix well. Taste and adjust salt and spices.


Oriental Vinaigrette
Change balsamic for rice wine vinegar
Olive oil for sesame oil
Mustard for teriyaki sauce or plum sauce
Italian spice for ¼ tsp grated ginger
Omit salt until you taste

Southwest Vinaigrette
Change balsamic to white balsamic vinegar
Reduce olive oil by half
Omit mustard
Swap lemon for lime and include zest
Swap Italian spice for fajita/Mexican spice blend
Add one dash hot sauce
4 tbsp sour cream
1 tbsp fresh chopped cilantro
Omit salt until you taste

Citrus Champagne Vinaigrette
Change balsamic to champagne vinegar
Omit mustard
Change lemon for orange or grapefruit
Omit Italian spice
1 tbsp honey, double if you use grapefruit
1 clove of micro grated garlic, if you love that flavor but be careful it can be strong
Salt and pepper to taste