Basic Vinaigrette:
- 3 tablespoons olive oil (can use canola)
- 2 tablespoons vinegar (white, apple cider, red or white wine, raspberry, etc.)
- Salt and group black pepper to taste
Italian Vinaigrette:
- Basic vinaigrette (use olive oil and red wine vinegar)
- 1/2 teaspoon minced garlic
- 1/2 teaspoon Italian seasoning
- 1 pinch crushed red pepper flakes (optional)
Mustard Dressing:
- Basic vinaigrette (use olive oil and red wine vinegar)
- 1/2 teaspoon minced garlic
- 1/2 teaspoon Italian seasoning
- 1 pinch crushed red pepper flakes (optional)
- 1 teaspoon prepared mustard (yellow, Dijon or spicy brown)
- 1-3 teaspoons honey (optional)
Basic Creamy Vinaigrette Dressing:
- Basic vinaigrette
- 2-3 tablespoons reduced-fat mayonnaise, sour cream or plain yogurt (regular or Greek)
Parmesan-Pepper Dressing:
- Basic vinaigrette
- 2-3 tablespoons reduced-fat mayonnaise, sour cream or plain yogurt (regular or Greek)
- 1 tablespoon grated parmesan cheese
- 1/8 teaspoon fresh ground black pepper (or to taste)
Creamy Garlic Dressing:
- Basic vinaigrette
- 2-3 tablespoons reduced-fat mayonnaise, sour cream or plain yogurt (regular or Greek)
- 1 garlic clove, put through a garlic press or crushed with side of knife into a paste
- Ground black pepper
- 1 pinch Italian seasoning (optional)
Lemon Dressing:
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1/2 teaspoon dried oregano
- 1/2 teaspoon minced garlic
Balsamic Vinaigrette:
- 3 tablespoons oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon minced garlic
- Salt and ground black pepper to taste
Directions:
Shake all ingredients for your variation in a tightly-lidded container or glass jar, or whisk together in a small bowl.
Let stand 10 minutes to rehydrate dried herbs and blend flavors.
Shake again then dress salad as desired. Yields about 1/4 cup. Refrigerate any unused portion.