Royal Vinaigrette

The quantities here will vary with the type of container used. Below is an example and you will need to modify it to suit your need. (We suggest 2 parts oil for 1 part vinegar.)

Follow in order:
•  1 cup olive oil
•  1/2 cup vinegar (1/4, 1/8 Balsamic, 1/8 Apple)
•  1 ts Dijon mustard (wisked into oil/vinegar combo)
•  add 1 tbs maple syrup or honey
•  in a pinch or so of sea salt on a cutting board crush 3 garlic cloves and chop finely.
•  add your prefered herbs
•  black pepper to taste

Wisk everything together, check the seasoning and there you have it!

Each/either or all vinegar can be replaced with fresh sqeezed lemon/lime juice. Or if one vinegar is prefered use it only, but keep the proportions.

The Ingredients
1st cold pressed olive oil
White wine vinegar
Balsamic vinegar
Apple cider vinegar
Regular Dijon mustard
Maple syrup or unpasteurized honey
Fresh garlic cloves
Sea salt
Fresh ground Black Pepper
Prefered Herbs

All Dressing
Naturally, by altering a few things, you can come up with a whole new creation that is still healthy and tasty.
Try a little hot sauce in the dressing mix and use it as a base for cold macaroni salad. Replace all that mayonaise (pure fat) for an adventurous potato salad and add some chopped pearl onions or echalotes, sprinkle with cayenne pepper...
Want something really funky? Toss in 1tbs of low-fat yogurt & 1 tbs tomato paste, shake and serve !
Salad should never be eaten before a meal. Eat it along with the proteins or after the meal, or make it the meal.

Vinaigrette is an excellent way of eating olive oil which is rich in vitamins E & K. Oil should never be heated. For photo click Here.

Bon Appetit !

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