I enjoy giving my leafy greens a flavor twist with four tasty homemade vinaigrette. My first step is to make just a basic vinaigrette. Since I have a lot of herbs is the summer, I use them to make my our dressing.
For the Basic Vinaigrettes:
1 cup olive oil
1/3 cup red wine vinegar
1/4 cup finely chopped shallots
2 Tbsp. snipped fresh oregano
1 Tbsp. Dijon-style mustard
2 to 3 tsp. sugar
2 cloves garlic, minced
salt and ground black pepper
1. In a screw top jar combine oil, vinegar, shallots, oregano, mustard, sugar, and garlic. Cover tightly and shake well. Season to taste with salt and pepper. Serve immediately or cover and store in the refrigerator for up to 3 days. TIP-( The olive oil will solidify when chilled, so let vinaigrette stand at room temperature for 1 hour before using.) Sir or shake well before using. ENJOY!!
Here are some other vinaigrettes I have tried. (Oh by the way you can get these bottles at Walmart or any Thrift Store, I am a true believe in a good Thrift Store, you can not believe what stuff people have no use for anymore.) Also when you see a different oil use that, same for vinegar, and don’t add oregano, mustard, sugar , garlic unless I say so.
Green Onion Vinaigrettes
Prepare as directed, EXCEPT substitute 1/2 cup lemon juice, 2 tbsp. white wine vinegar; omit shallots, oregano, garlic; add 2 tbsp. honey instead of sugar. Roughly chop the white and light green portions of 16 green onions ( 3 oz.) In a blender combine green onions, olive oil, lemon juice, white wine vinegar, and honey, Add 2 tsp. ground coriander. Cover; blend until smooth. Season to taste with salt and pepper.
Asian Ginger Vinaigrettes
Prepare as directed; EXCEPT substitute canola oil for olive; 1/4 cup white wind vinegar for the red; omit oregano, mustard. In a screw-top jar combine canola oil, white vinegar, sugar, garlic. Add 1/4 cup soy sauce; 1 small fresh jalapeno pepper, seeded and finely chopped; 1 tbsp. finely chopped pickled ginger; 1 tbsp. liquid from the jar of pickled ginger; 1 tbsp. lime juice; and 1 tbsp. toasted sesame oil. Cover tightly and shake well. Season to taste with salt and pepper.
Prepare as directed, EXCEPT substitute 1/2 cup canola oil for 1/2 cup of olive oil; tarragon vinegar or white wine vinegar for red wine vinegar; and snipped fresh dill for oregano. In a blender combine canola oil, olive oil, tarragon vinegar, shallots, dill, mustard, sugar and garlic. Add 1/4 to 1/3 tsp. bottled hot pepper sauce. Cover and blend until smooth. Season to taste with salt and pepper. Transfer to a screw top jar.