Super Natural Vinaigrettes

Low Fat & Fat Free

Vinaigrettes ~ Natures Super Foods

They can be so versatile.

Not only are they healthy because of the good oils, like the Extra Virgin Olive or the Macadamia, but they're naturally ultra low fat, certainly in comparison to their creamy style counter-parts.

They're also excellent as a bread dipping sauce for an appetizer.

Very flavorful and wakes up the taste buds in readiness for your main course.

So let's just start off with your basic Balsamic vinaigrette and expand our horizons from there, okay?

Vinaigrettes

*** Balsamic ***

1/4 c. apple cider vinegar.

1/4 c. water.

1 Tbsp. dijon mustard.

1 Tbsp. minced fresh garlic.

1/2 tsp. apple juice concentrate or 1-2 Tbsp. orange juice.

optional; 1 tsp. minced fresh parsley 1 tsp honey (this does add "clingability")

Simply mix or blend together.

As with most things containing raw garlic, the longer it keeps, the stronger the garlic.

Now we'll kick it up a notch.

*** Spicy Mediterranean Vinaigrette***

Sweet raisins, honey and carrot juice balance the heat of crushed red pepper in this brightly colored vinaigrette.

Makes about 3/4 cup

Active Time: 20 minutes

Total Time: 20 minutes

Degree of Preparation: Easy

Ingredients

1/2 teaspoon black mustard seeds

1/4 teaspoon ground coriander

1/2 cup carrot juice

2 tablespoons golden raisins

2 tablespoons red-wine vinegar

4 sprigs fresh cilantro

1 tablespoon nonfat plain yogurt

1 teaspoon honey

1 1/2 teaspoons crushed red pepper

1/4 teaspoon salt

Freshly ground pepper to taste

1/4 cup extra-virgin olive oil

Preparation:

1. Heat mustard seeds, coriander and cumin in a small dry skillet over medium heat until fragrant, 2 to 3 minutes.

Add carrot juice and simmer over medium heat until reduced by half, about 3 minutes.

2. Place raisins in a blender and add the hot juice.

You'll want to let stand for 5 minutes to plump the raisins.

Then add vinegar, cilantro, yogurt, honey, crushed red pepper, salt and pepper and blend until combined.

Pour in oil and blend until smooth, about 1 minute.

Nutritional Information: Per tablespoon: 55 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 3 g carbohydrate; 0 g protein; 0 g fiber; 53 mg sodium; 50 mg potassium.

Nutrition bonus: Vitamin A (40% daily value).

Make Ahead Tip: Cover and refrigerate for up to 3 days.

Marilyn takes a small bottle (I think it holds about 4 oz) of her favorite vinaigrette with her when we know we're going to dine out.

It looks kinda cool too, when she pulls it out of her purse.

*** Raspberry Vinaigrette***

1 tbsp. chopped fresh parsley.

2 tbsp. chablis or other dry white wine.

2 tsps. Extra Virgin Olive Oil (EVOO).

1 tbsp. raspberry-flavored vinegar.

1-1/2 tsps. honey.

1-1/2 tsps. dijon mustard.

1/8 tsp. salt.

1/8 tsp. pepper.

1 c. fresh raspberries.

Preparation;

Combine ingredients in a bowl.

Stir with a wire whisk until blended.

Cover and chill.

Nutritional Information:

53 Calories (kcal); 3g Total Fat; (40% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 97mg Sodium

*** Cucumber Herb Vinaigrette ***

Pureeing vegetables into a salad dressing is a great way to give it body.

Cucumber is the base of this herb-spiked dressing as it provides a mellow grassy flavor and a luxurious texture.

Active Time: 10 minutes

Total Time: 10 minutes

Degree of Preparation: Easy

Ingredients:

1 small cucumber, peeled, seeded and chopped

1/4 cup extra-virgin olive oil

2 tablespoons red-wine vinegar

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh parsley

1 tablespoon nonfat or low-fat plain yogurt

1 teaspoon Dijon mustard

1 teaspoon prepared horseradish

1 teaspoon sugar

1/2 teaspoon sea salt

Preparation:

Puree cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish, sugar and sea salt in a blender until smooth.

Nutritional Information: Per tablespoon: 28 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 1 g carbohydrate; 0 g protein; 0 g fiber; 63 mg sodium; 14 mg potassium.

Make Ahead Tip: Cover and refrigerate for up to 3 days.

*** Roasted Tomato Vinaigrette ***

Invest a little extra time in this recipe to slow-roast the tomatoes and you’ll be rewarded with a rich, earthy flavor with almost zero fat.

Active Time: 10 minutes

Total Time: 2 hours

Degree of Preparation: Easy

Ingredients

12 ounces plum tomatoes, halved lengthwise and cored

1 tablespoon chopped garlic

1 tablespoon extra-virgin olive oil

1 teaspoon Italian seasoning mix

1 teaspoon kosher salt

Freshly ground pepper to taste

2 tablespoons sherry vinegar or red-wine vinegar

Preparation

1. Preheat oven to 300°F.

Coat an 8-inch-square glass baking dish with cooking spray.

2. Toss tomatoes, garlic, oil, Italian seasoning, salt and pepper in a medium bowl.

Spread the tomatoes in the prepared baking dish.

Bake until the tomatoes are broken down and the juices are thick and syrupy, 1 hour 20 minutes to 1 hour 35 minutes.

3. Transfer the tomatoes to a blender.

Add vinegar and puree.

(Use caution when blending hot mixtures.)

Cool completely before using.

Nutritional Information: Per 2-tablespoon serving: 19 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 1 g carbohydrate; 0 g protein; 0 g fiber; 99 mg sodium; 59 mg potassium.

Make Ahead Tip: Cover and refrigerate for up to 1 week. Stir before using.

And there you have our list of favorite vinaigrettes.

We sincerely hope you and your family enjoys these wonderfully, flavorful vinaigrettes as much as we and ours do!

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