Classic Red Wine Vinaigrette
- Simple
- Tasty
- Fresh
Classic Red Wine Vinaigrette
The name says it all. If you are looking for an everyday salad dressing for all kinds of greens, or other salads, such as pasta, rice, couscous, or whole grains, this dressing fits the bill. This dressing has a long shelf life, about 2 weeks, so feel free to double it. You can mix it by hand, or if you are making a big batch, use a hand-held blender for the perfect emulsion. If you like fresh herbs, best to add them after the blender. One of my recipe testers shared my sentiments in her comment: “I hate store-bought dressings, so it’s always nice to have good recipes.”
Makes about 1/3 cup (80 ml)
1 teaspoon Dijon mustard, or to taste
Salt and freshly ground pepper, to taste
Pinch of sugar
2 tablespoons red wine vinegar
3 tablespoons water
2 tablespoons canola oil or a mix of canola and extra virgin olive oil
1 garlic clove, peeled and smashed (Note: The garlic is used to flavor the dressing; it will not be consumed.)
Combine the mustard, salt, pepper, sugar, vinegar, and water in a small bowl and mix until well combined. In a slow stream, whisk in the oil(s) until emulsified. Adjust the seasoning, transfer to a bowl or jar, add the smashed garlic, cover, and refrigerate. Whisk or shake before serving.
42 Calories In | 1 tablespoon
Protein: 0 g; Carbohydrates: 0 g; Fat: 5 g; Fiber: 0 g; Sodium: 20 mg; Carb Choices: 0; Diabetic Exchange: 1 Fat
42 Calories Out
Women: Walk: 10 minutes; Jog: 5 minutes
Men: Walk: 9 minutes; Jog: 4 minutes
Balsamic Vinaigrette
If you want a slightly sweet, rich flavor to dress greens with slightly bitter undertones, such as endive, arugula, mizuna, and watercress, look no further. This dressing is also particularly good drizzled over the classic combination of juicy ripe tomatoes and mozzarella cheese with fresh basil leaves. A trick for any balsamic dressing is to add a bit of fresh lemon or lime juice to offset the sweetness. White or dark balsamic can be used. This dressing has a long shelf life, about two weeks, so feel free to double it.
Makes about 1/3 cup (80 ml)
1 teaspoon Dijon mustard
Salt and freshly ground pepper, to taste
2 tablespoons balsamic vinegar
2 teaspoons fresh lemon juice, to taste
2 tablespoons water
2 ½ tablespoons canola oil
1 small garlic clove, peeled and smashed (Note: The garlic is used to flavor the dressing; it will not be consumed.)
Combine the mustard, salt, pepper, vinegar, lemon juice, and water, in a small bowl and mix until well combined. In a slow stream, whisk in the canola oil until emulsified. Adjust the seasoning, transfer to a bowl or jar, add the smashed garlic, cover, and refrigerate. Whisk or shake before serving.
53 Calories In |1 tablespoon
Protein: 0 g; Carbohydrates: 1 g; Fat: 6 g; Fiber: 0 g; Sodium: 21 mg; Carb Choices: 0; Diabetic Exchange: 1 Fat
53 Calories Out
Women: Walk: 13 minutes; Jog: 6 minutes
Men: Walk: 11 minutes; Jog: 5 minutes
