Any combination of vinegar, oil, and spices makes a vinaigrette! Here are 2 of my favorite versions that are light on oil, heavy on vinegar. Either can be changed by just varying the herbs and/or adding dijon mustard. For tangier dressings, add juice of 1 lemon or lime. For a sweeter dressing, add 1 pitted date or 1 T of date puree (see Liquid Dates recipe). Makes enough for 1 large salad that serves 4, extra dressing can be stored in a mason jar in the refrigerator.
Balsamic Vinaigrette
Use this basic dressing recipe for salads of any kind.
½ c balsamic vinegar
2 T olive oil
1 T chopped shallot (shallots are the best, but in a pinch, substitute a clove of garlic)
1 T fresh thyme (other favorite herbs are oregano, basil, or tarragon; can use a mix of herbs) [or substitute 1 t Herbs de Provence for fresh herbs]
1 t freshly ground pepper (or to taste)
Combine all ingredients in a mini-chopper/blender/food processor and blend until no large pieces. Pour over salad and toss.
Champagne Citrus Vinaigrette
Lighter flavor, great for any salads containing fruit.
½ c Trader Joe’s Orange Muscat Champagne Vinegar
[or substitue ½ c champagne vinegar plus juice of 1 orange or 2 tangerines]
2 T olive oil
1 T minced shallot
1 T fresh herbs (I use mix of thyme, oregano, & parsley; thyme alone is also very good)
1 t freshly ground pepper (or to taste)
Combine all ingredients in a mini-chopper/blender/food processor and blend until no large pieces. Pour over salad and toss.