Strawberry Balsamic Vinaigrette:
Ingredients:
12 oz. Strawberries, stemmed
3/4 t. Dried basil leaves
3/4 t. Dried oregano leaves
3/4 t. Dried thyme leaves
3/4 t. Minced garlic
1/2 t. Salt
1/2 t. Fresh ground black pepper
1/3 t. Red pepper flakes
1/4 C. plus 2 T. Balsamic vinegar
1/4 C. plus 2 T. Olive oil
Granulated sugar, if needed
Procedure:
Purée strawberries in blender or processor. Transfer to bowl
Add dried herbs, garlic, salt, pepper and pepper flakes; whisk thoroughly
Whisk in vinegar
While whisking, add oil in a slow, steady stream
Adjust seasoning with salt and/or pepper, and balance flavors with a small amount of sugar, if needed
Notes:
Shake or stip the dressing before using to blend all the ingredients together
Can be used on garden salads, or tossed salads, leafy salads, etc.
Red wine vinegar can be used in place of the balsamic vinegar
Ingredients:
1/2 C. Chopped flat-leaf parsley
1/4 C. Cider vinegar
1/4 C. Extra virgin olive oil
1/4 C. Apple juice
3 Whole fresh basil leaves
1 t. Honey
3/4 t. Salt
1/4 t. Dry mustard
1/8 t. Fresh ground black pepper
Procedure:
Combine parsley, vinegar, olive oil, apple juice, basil, honey, salt, dry mustard and pepper in a
blender or food processor. Process until smooth
Store under refridgeration until needed
Notes:
Apple juice and honey add sweetness to this pretty vinaigrette, flecked with parsley and basil
Dry mustard and black pepper give a touch of heat
This dressing blends well with fruit salads as well as green salads
Stir or mix before serves to blend all ingredients if need be
Sherry Shallot Vinaigrette:
Ingredients:
1/2 C. Extra virgin olive oil
1/4 C. Sherry vinegar
1 T. plus 1 t. Finely chopped shallot
1/2 t. Finely minced garlic
1/2 t. Salt
1/4 t. Fresh ground black pepper
Procedure:
In small bowl, whisk all ingredients together
Store under refridgeration until needed
Stir or mix before serves to blend all ingredients if need be
Notes:
Can be served on garden or spinach salads
Ingredients:
1/4 C. Rice wine vinegar - unseasoned
2 Garlic cloves
1 T. Fresh ginger, diced
1 T. Sesame oil
2 t. Soy sauce or to taste
2 t. Orange juice concentrate
1/2 t. Red pepper flakes or to taste
3/4 C. Vegetable oil
Procedure:
Place all ingredients, except the vegetable oil, in a blender. Blend for a few seconds
While the motor is running, slowly add the oil in a small stream until mixture is emulsified
Store under refridgeration until needed
Notes:
Peanut or canola oil can be used in place of the vegetable
Stir or mix before serves to blend all ingredients if need be
Ingredients:
/2 C. Fresh lime juice
3 T. Sugar
2 T. Finely chopped unsalted roasted peanuts
2 T. Fish sauce
1 T. Fresh ginger, minced
1 T. Fresh cilantro, chopped
4 Cloves garlic, finely minced
Procedure:
Stir together all ingredients until blended
Store under refridgeration until needed
Notes:
Best served on leafy salads
Stir or mix before serves to blend all ingredients if need be