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 ***

1/3 c. balsamic vinegar.

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.

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Now we'll kick it up a notch.

*** Basil vinaigrettes ***

1/4 c. balsamic vinegar.

1/4 tsp. dried basil (or 1/2 tsp. fresh).

1/4 tsp. dried oregano (or 1/2 tsp. fresh).

Put all ingredients in a small bowl and stir.

Let sit about 10 mins.

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

This is the recipe for a full 12 oz bottle - she cuts it into thirds for her carry bottle.

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

She usually has to share some.

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I love this next of our vinaigrettes overtop a salad combo of red leaf lettuce, watercress, Belgian endive and radicchio, with a little shredded carrot, sliced red onion and lots of chunked, fresh tomato.

It's definitely a 'toss-with' rather than a 'place-on-the-table' vinaigrette.

A cheesy, garlicky salad dressing that lends itself well to assertive greens.

Vinaigrettes

*** Caesar ***

4 - 8 cloves garlic, pressed (to your own taste).

2 tsp. red wine vinegar.

4 tsp. balsamic vinegar.

2 Tbsp. fresh lemon juice.

1 tsp. dry mustard.

1/4 tsp. hot sauce (optional).

2 tsp. soy sauce/tamari.

1/2 c. hot water.

2 tsp. chicken-flavoured broth powder.

1/4 tsp. veggie-flavoured broth powder.

1/8 tsp salt, or salt-free seasoning.

freshly ground pepper.

1/4 c. nutritional yeast.

Mix, bottle and keep vinaigrette refrigerated.

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Now we can get a little more creative.

Vinaigrettes

*** Citrus ***

This dressing has a zesty flavor with no fat.

We like to serve it on a salad of spinach leaves, mandarin orange segments, sliced celery and no fat croutons.

2 Tbsp. powdered fruit pectin.

1 tsp. sugar.

2 Tbsp..chopped fresh parsley or 2 tsp. dried.

1/4 tsp. salt.

1 tsp. chopped fresh oregano or 1/4 tsp. dried oregano.

Dash ground red pepper (cayenne).

1/2 c. water.

1 Tbsp. frozen orange juice concentrate, thawed.

1 Tbsp. white wine vinegar or cider vinegar.

1 garlic clove, minced.

Combine all ingredients in small jar with tight-fitting lid and shake to blend well.

2/3 cup, 1 Tbsp per serving (8 calories, 0 g fat, 0 g chol, 50 mg sodium).

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*** Herb Vinaigrettes ***

Ingredients;

1/2 c. Extra Virgin Olive Oil (EVOO).

1/2 c. Vinegar.

1 tbsp. finely chopped green onion.

1 tbsp. Chopped fresh parsley.

1 tbsp. Chopped fresh herb (tarragon, rosemary, thyme or marjoram). Prep;

Shake all ingredients in tightly covered container.

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Vinaigrettes

*** Honey Mustard ***

1/4 c. apple cider vinegar.

1/2 tsp. honey.

1 tsp. prepared stone ground mustard.

Put all ingredients in a small bowl.

Mix together until well blended.

Vinaigrettes

*** Lemon ***

Serves: 4

Ingredients:

1/4 c. Extra Virgin Olive Oil.

2 tbsp. lemon juice

1 tbsp. chopped fresh or 1 tsp. dried oregano leaves.

1/2 tsp. salt.

1/8 tsp. fresh ground pepper.

1 small clove garlic, finely chopped.

Prep:

Shake all ingredients in tightly covered container.

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Vinaigrettes

*** Mustard-Beer ***

Ingredients;

5 Tbsp. Extra Virgin Olive Oil (EVOO).

3/4 c. onions, finely chopped.

2 tsps. garlic, chopped.

1 c. ale (fave brew).

3 Tbsp. white wine vinegar.

2 tsps. honey.

1-1/2 Tbsp. whole grain mustard.

Salt and freshly ground pepper to taste. Prep;

Heat 3 tablespoons olive oil in a small saute pan and saute onions and garlic until very soft but not brown.

Add the brew, vinegar and honey and simmer for 4-5 minutes or until mixture is slightly reduced.

Cool slightly and place mixture in a blender with the mustard.

With Blender running add remaining 2 tbsps, EVOO.

Season to taste with salt and pepper.

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***No Fat ~ vinaigrettes ***

The following is a no fat dressing that is great with green salad or tossed with pasta and fresh vegetables for a cool summer meal. 1/2 c. Balsamic Vinegar.

3 Tbsp. low fat or no fat Mayo.

3 Tbsp. water.

3 Tbsp. Orange Juice.

1/4 tsp. basil.

1/4 tsp. oregano.

1/4 tsp. salt.

1/4 tsp. sugar or substitute.

Whisk until blended.

Delicious!

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*** Orange Basil vinaigrettes ***

Ingredients;

1 c. orange juice.

2 tsp. cornstarch.

1/3 c. white wine vinegar.

2 tsp. Dijon-style mustard.

2 tsp. dried basil.

2 tsp. Extra virgin Olive Oil (EVOO).

Prep;

In a saucepan, combine the orange juice and cornstarch.

Heat to boiling, stirring constantly.

Boil for about one minute.

Pour into a bowl or jar and refrigerate until cold.

Add the remaining ingredients.

Mix well. Nutritional Info:

59 Calories (kcal); 3g Total Fat; (35% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 32mg Sodium

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*** Orange n' Lemon vinegrettes ***

4 oz. wine vinegar.

4 Tbsp.lemon juice.

4 Tbsp. orange juice.

grated rind of 1 lemon.

1/2 tsp. French mustard.

pinch garlic salt.

freshly ground black pepper.

Place all ingredients in a bowl, and mix thoroughly.

Keep in the fridge and use within 2 days.

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*** Pineapple vinaigrettes ***

Ingredients:

1 c. chopped fresh pineapple.

1 c. chopped yellow bell pepper.

1/3 c. rice vinegar.

1 Tbsp. minced seeded jalapeno chili.

1/2 Tbsp. curry powder.

1/2 Tbsp. fresh ground pepper.

1 Tbsp. Canola Oil.

Prep;

Puree pineapple in processor until smooth.

Add bell pepper, vinegar, chili, curry powder and ground pepper.

Process until smooth.

With machine running, gradually add oil.

*** Raspberry ***

Ingredients:

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.

Prep;

Combine ingredients in a bowl.

Stir with a wire whisk until blended.

Cover and chill.

Nutritional Info:

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

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*** Raspberry - rhubarb vinaigrettes ***

Ingredients;

1/2 c. raspberry balsamic vinegar.

1/2 c. rhubarb wine.

1/2 c. Canola oil.

2 tbsp. Dijon mustard.

1 tbsp. lime juice.

1/8 tsp. salt.

1/8 tsp. white pepper.

Prep;

Combine all ingredients in either a blender, or a sealable jar, and blend or shake well.

Best if chilled before using.

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*** Red Pepper vinaigrettes ***

Mix in a blender;

1/4 c. apple juice.

1/4 c. cider vinegar.

2 tbs. white onion.

1-2 cloves garlic, pressed.

Pinches of rosemary and thyme.

1/2 tsp. dried whole oregano.

1/2 tsp. dry mustard powder.

1/2 tsp. paprika.

1/2 of a roasted red bell pepper. (roasted yourself on a burner till blackened, or from a jar)

Blend thoroughly, salt to taste, and chill overnight.

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*** Spiced Apple vinaigrettes ***

Ingredients;

1/3 c. spiced apple vinegar.

3 tbsp. sugar.

1 tsp. poppy seeds.

1/2 tsp. dry mustard.

1/3 c. Canola oil.

Prep;

Whisk together vinegar, sugar, dry mustard, and poppy seeds.

Add oil in a stream, whisking until it is emulsified.

Could also be mixed in blender.

Chill before serving.

Makes approximately 2/3 cup.

Keep refrigerated.

Last about 7 to 10 days.

You may want to add a drop or two of red and or orange food coloring for eye appeal.

Just a thought.

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*** Tarragon vinaigrettes ***

Ingredients;

1/4 c. tarragon vinegar.

1/2 lemon, juice of.

1/4 c. mayonaise.

1/4 c. honey.

2 tsp. dijon mustard.

1/2 c. Canola oil.

3 Tbsp. Extra Virgin Olive Oil (EVOO).

1 tsp. dried tarragon leaves.

Salt and white pepper to taste.

Prep;

In a medium mixing bowl, whisk together vinegar, lemon juice, mayonnaise, honey, and mustard.

Emulsify with oils.

Stir in tarragon leaves, salt and pepper.

Stores well. Nutritional Info:

100 Calories (kcal); 9g Total Fat; (81% calories from fat); trace Protein; 5g Carbohydrate; 0mg Cholesterol; 8mg Sodium.

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*** Tomato vinaigrettes ***

This makes a nice dressing for any kind of green salad.

2 servings:

1/2 c. chopped, peeled tomato (but I think unpeeled is fine).

2 Tbsp. white wine vinegar.

1/2 tsp. dried basil (or 1 1/2 tsp fresh).

1/2 tsp. dried thyme (or 1 1/2 tsp fresh).

1/2 tsp. Dijon mustard.

Blend in your favorite blending appliance.

Keep refigerated, lasts about 2 days.

Serve on green salads, or maybe a pasta salad.

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*** Watermelon-Basil vinaigrettes ***

Ingredients;

4 c. fresh watermelon, chopped and drained.

1/4 c. red onion, diced small.

2 Tbsp. honey.

1/4 c. champagne vinegar.

3/4 c. canola oil.

2 Tbsp. fresh basil chopped.

1 Tbsp. fresh parsley, chopped.

Salt & pepper to taste.

Prep;

Combine all ingredients in blender and blend for approximately 30 seconds.

Drizzle over mixed salad greens and garnish with sliced watermelon.

And there you have our list of favorite vinaigrettes.

We sincerely hope you and your family enjoys these as much as we and ours do!

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