Tip: This is the ultimate condiment for sandwiches, burgers, grilled meats, salad, fish, tacos and grain bowls. The liquid can even be used to make marinades, vinaigrettes or cocktails, like a Bloody Mary.
In large bowl, whisk together oil, vinegar, salt and pepper. Add tomatoes, cucumber, lettuce and green onions. Just before serving, toss gently to coat with dressing.
Recipe Provided by Chef Sharon Sanders
Blue Cheese Dressing:
Whisk together white wine vinegar, mustard, garlic, salt and pepper; whisk in olive oil until blended. Stir in Blue cheese and chives.
In small bowl, whisk together vinegar, salt and pepper; slowly whisk in oil until well blended.
Tip:
This basic vinaigrette is perfect for tossing with your favorite salad greens.
Variations:
Herb Vinaigrette: Prepare as directed. Stir in 1 tsp each dry mustard, dried basil and dried tarragon.
Balsamic Vinaigrette: Prepare as directed. Substitute balsamic vinegar for wine vinegar. Stir in 1 tbsp minced shallots and 1/4 tsp dried marjoram.
Chive Vinaigrette: Prepare as directed. Stir in 2 tsp minced fresh chives.
Creamy Dijon Vinaigrette: Prepare as directed. Whisk in 2 tsp Dijon mustard and 1/2 tbsp mayonnaise.
Honey-Dijon Vinaigrette: Prepare as directed. Whisk in 1 tbsp Dijon mustard and 2 tbsp honey.
Mint Vinaigrette: Prepare as directed. Stir in 2 tbsp chopped fresh mint.
Parmesan Vinaigrette: Prepare as directed. Stir in 1 tbsp grated Parmesan cheese.
Raspberry Vinaigrette: Prepare as directed. Substitute raspberry vinegar for wine vinegar.
Sesame Vinaigrette: Prepare as directed. Substitute rice vinegar for wine vinegar. Stir in 2 cloves minced garlic and 2 tbsp of toasted sesame seeds.
Pomegranate Molasses Dressing: Whisk together olive oil, pomegranate molasses, red wine vinegar, honey, garlic, salt, pepper, cinnamon and allspice.
Arugula Salad:
Lay slices of pancetta on paper towel on microwave-safe plate; microwave on high at 30-second intervals until crisp. Let cool. Toss arugula with Pomegranate Molasses Dressing. Top with crisped pancetta, figs and Parmesan cheese.
Tip: Serve this salad with fresh crusty bread if desired.
Whisk together vinegar, shallot, mustard, honey, salt and pepper until blended. Slowly whisk in olive oil.
Variations:
Keep the basics of the vinaigrette the same, but vary the oil and vinegar for different combinations. Adding an herb or spice will also change the flavors.
1. Sweet-and-Mild Vinaigrette: Replace red wine vinegar with apple cider vinegar and replace Extra Virgin Olive Oil with the same amount of Extra Light Olive Oil.
2. Bright-and-Zesty Vinaigrette: Replace red wine vinegar with sherry vinegar and replace Extra Virgin Olive Oil with the same amount of Robusto Extra Virgin Olive Oil.
3. Herb-and Citrus-Vinaigrette: Replace red wine vinegar with 3 tbsp lemon juice and add 1/2 tsp dried oregano.
4. Sweet-and-Tangy Vinaigrette: Replace red wine vinegar with balsamic vinegar and replace honey with 1 tsp maple syrup. Replace Extra Virgin Olive Oil with Organic Extra Virgin Olive Oil.
5. Bright Herb Vinaigrette: Replace red wine vinegar with white wine vinegar and add 1 tsp chopped fresh tarragon. Replace Extra Virgin Olive Oil with the same amount of Delicato Extra Virgin Olive Oil.
6. Everyday Vinaigrette: Replace red wine vinegar with white vinegar and add 1/2 tsp paprika. Replace Extra Virgin Olive Oil with Extra Light Olive Oil.
6 Ethnic vinaigrette variations
1. French Vinaigrette: Increase Dijon mustard to 2 tsp. Add 1 tbsp chopped chives and 2 tsp chopped fresh tarragon.
2. Tex-Mex Vinaigrette: Replace red wine vinegar with 3 tbsp fresh lime juice and add 1/2 tsp ground cumin.
3. Mediterranean Vinaigrette: Replace red wine vinegar with lemon juice and add 2 tsp tahini paste.
4. Asian Vinaigrette: Replace red wine vinegar with rice wine vinegar. Replace salt with 1 tbsp soy sauce and add 2 tsp grated fresh gingerroot.
5. Italian Vinaigrette: Substitute cracked black pepper for ground pepper. Add 1/4 tsp Italian seasoning and 2 tbsp grated Parmesan cheese.
6. Spanish Vinaigrette: Replace red wine vinegar with sherry vinegar and add 1/2 tsp smoked paprika.
In small bowl, combine lime peel and juice, lemon peel and juice, and sugar. Whisk in olive oil; gradually whisk in half-and-half cream and hot pepper sauce. Stir in shallots. Season with salt and pepper to taste.
Tip: Dressing can be refrigerated in sealed container for 1 or 2 days.
In small screw-top jar, combine olive oil, honey, white wine vinegar, mustard and balsamic vinegar. Shake vigorously until well blended. Season with salt and pepper to taste. Shake well before using.
Tip: Dressing can be refrigerated for up to 1 week.
In small bowl, combine garlic, salt, mustard, pepper and salad seasoning. Whisk in olive oil and vinegar until thoroughly mixed. Shake well before using.
Tip: Dressing can be refrigerated in tightly covered container for up to 1 week.
Recipe Provided by Chef Sharon Sanders
Variations:
Garlic Vinaigrette: Add 1 small, halved garlic clove to olive oil mixture; let stand for 1 hour. Discard garlic. Store and serve as directed above.
Lemon Vinaigrette: Substitute 2 tbsp lemon juice for vinegar; add finely grated peel of 1 small lemon to olive oil mixture. Store and serve as directed above.
Herb Vinaigrette: Whisk 1 to 2 tbsp finely chopped fresh herbs (basil, oregano or chives) into dressing just before serving. Store and serve as directed above.
Shallot Vinaigrette: Add 1 to 2 finely chopped shallots to olive oil mixture; let stand for at least 1 hour before serving. Store and serve as directed above.
