START TO FINISH: 10 minutes MAKES: 1¾ cups
1 cup olive oil
⅓ cup red wine vinegar
¼ cup finely chopped shallots
2 Tbsp. snipped fresh oregano, basil, thyme, and/or parsley
1 Tbsp. Dijon-style mustard
2 to 3 tsp. sugar
2 cloves garlic, minced
Salt and black pepper
1. In a screw-top jar combine the first seven ingredients (through garlic). Cover and shake well. Season to taste with salt and pepper. Serve immediately, or cover and store in the refrigerator up to 3 days. (The olive oil will solidify when chilled, so let vinaigrette stand at room temperature 1 hour before using.) Stir or shake well before using.
Asian Ginger Vinaigrette: In a screw top jar combine 1 cup canola oil; ¼ cup white wine vinegar; 2 Tbsp. snipped fresh basil, thyme, and/or parsley; 2 to 3 tsp. sugar; 2 cloves garlic, minced; ¼ cup soy sauce; 1 small fresh jalapeño pepper, seeded and finely chopped (tip, page 107); 1 Tbsp. finely chopped pickled ginger; 1 Tbsp. liquid from the jar of pickled ginger; 1 Tbsp. lime juice; and 1 Tbsp. toasted sesame oil. Cover and shake well. Season to taste with salt and pepper. Serve as directed. Makes 1¾ cups.
Dill Vinaigrette: In a blender combine ½ cup canola oil; ½ cup olive oil; ⅓ cup tarragon vinegar or white wine vinegar; ¼ cup finely chopped shallots; 2 Tbsp. snipped fresh dill, basil, thyme, and/or parsley; 1 Tbsp. Dijon-style mustard; 2 to 3 tsp. sugar; 2 cloves garlic, minced; and ¼ to ½ tsp. hot pepper sauce. Cover and blend until smooth. Season to taste with salt and pepper. Serve as directed. Makes 1½ cups.
Green Onion Vinaigrette: Roughly chop the white and green portions of 16 green onions (3 oz.). In a blender combine chopped green onions; 1 cup olive oil; ½ cup lemon juice; 2 Tbsp. white wine vinegar; 2 Tbsp. honey; 2 Tbsp. snipped fresh basil, thyme, or parsley; 1 Tbsp.Dijon-style mustard; and 2 tsp. ground coriander. Cover and blend until smooth. Season to taste with salt and pepper. Serve as directed. Makes 2 cups.
PER 2 TBSP. DRESSING, PLAIN OR VARIATIONS: 143 cal., 15 g fat (2 g sat. fat), 0 mg chol., 47 mg sodium, 1 g carb., 0 g fiber, 0 g pro.