Very Easy Vinaigrette

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This is a nice and simple vinaigrette recipe to set yourself up with yummy salads for the next week. There are additional ideas for variations in the notes section. And don’t forget to share! 🙂

Very Easy Vinaigrette
Serves 6
Making your own salad dressing is easier than you might think. With a blender you can do it in less than 10 minutes. Make a single or double batch. Or you can make two or three varieties of vinaigrette at once, one right after the other, each with a different kind of vinegar, a different oil, or a different herb and set yourself up for a variety of delicious salads over the next week or two or three. You’ll enjoy a higher quality product than what you can buy in stores and you’ll save money.
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. ¼ cup vinegar: dark or white balsamic, red wine, brown rice, or raw apple cider vinegar
  2. ¼ teaspoon ground black or white pepper, or to taste
  3. 1 tablespoon raw, local honey, optional
  4. 1 small to medium garlic cloves, minced or pressed, about ½ to 1 teaspoon
  5. ½ cup extra-virgin olive oil, avocado oil, walnut oil, or flax oil or unrefined, untoasted sesame oil, or combination of 2 or 3 oils
  6. ⅔ to 1 tablespoon Dijon, creamy white, or yellow mustard
  7. ¼ teaspoon finely ground, unrefined sea salt
  8. 1 tablespoon warm water
Instructions
  1. 1.   Combine all of the ingredients except the water in blender or small food processor. Cover and puree. With machine running, add 1 tablespoon warm water and blend until smooth.
  2. 2.   Taste, adjust as needed, pour into small jar, cover, and refrigerate or serve.
  3. 3.   Use within 2 weeks for best flavor.
Notes
  1. A blender and a splash of hot water produce a light and creamy vinaigrette. A good rule of thumb is of 1 part vinegar to 2 or 3 parts oil. If you don’t like strongly sour flavors, replace the vinegar with apple, pineapple or orange juice, or add more honey. Not just for tossed salads, this dressing tastes great with parboiled vegetables.
  2. Always use unrefined, virgin-pressed oils sold in dark bottles. Olive oil dressing thickens in the refrigerator. Store it in the side door or remove the bottle 15 to 20 minutes before serving to allow it to liquefy.  Adding mustard to the dressing helps emulsify the oil and keep it from separating. I prefer a smooth mustard rather than a grainy one. Use whichever you prefer.
Variations
  1. *    Shallot Vinaigrette: Use garlic or omit. Increase pepper to ½ teaspoon, add 2 minced shallots, and 1 ½ teaspoons dried, crumbled or 2 tablespoons chopped, fresh basil leaves.
  2. *    Shallot & Mustard Vinaigrette. Add 2 teaspoons Dijon or creamy white mustard to Shallot Vinaigrette.
  3. *    Italian Vinaigrette: Use balsamic or red wine vinegar. Add 1 tablespoon fresh or 1 teaspoon each of dried, crumbled basil, oregano, and thyme or rosemary leaves.
  4. *    French Vinaigrette: Add 2 teaspoons Dijon mustard and 2 teaspoons dried or 2 rounded tablespoons minced fresh herbs (basil, thyme, chives, dill, oregano, parsley, or some combination).
Nutrition Facts
  1. 2 tablespoons: 173 calories, ½ g carbohydrate, 18 grams fat
  2. Source: The Garden of Eating: A Produce-Dominated Diet & Cookbook by Rachel Albert (Planetary Press, 2004).
Adapted from The Garden of Eating
PaleoNonPaleo http://paleononpaleo.com/

rachel albert, healthy cooking coachBio: Rachel Albert has been a natural foods chef, cooking instructor, and freelance food and health writer for more than 25 years. She has led more than 1,100 cooking classes and more than 300 of her articles have appeared in national and regional publications. She is co-author of the award-winning book, The Garden of Eating: A Produce-Dominated Diet & Cookbook (Planetary Press, 2004) www.TheGardenOfEatingDiet.com and author of The Ice Dream Cookbook: Dairy-Free Ice Cream Alternatives with Gluten Free Cookies, Compotes, and Sauces (Planetary Press, 2008). Rachel leads group and private classes, cooking parties, kitchen and phone coaching sessions, and healthy shopping tours, and speaks to groups in the Phoenix metro area. For great paleo, primal, gluten-free, mostly dairy-free, naturally sweetened recipes, food photos, book and product reviews, and cooking videos, visit and subscribe to her blog: http://www.thehealthycookingcoach.com.

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Alison Golden writes on the topic of paleo over at Paleo/NonPaleo. She aims to share ideas, inspire and motivate readers by teaching them how to live paleo in a non-paleo world. She is also the author of the bestselling book, The Modern, No-Nonsense Guide to Paleo, a unique tool that gives the reader hundreds of strategies to navigate the learning process to successful paleo living.

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