Create Your Own Vinaigrette

Mix and match your favorite ingredients to dress your favorite salads, vegetables, or meat.

Vinaigrette
Oil 1/2 cup	• Olive • Canola • Vegetable • Walnut
Acid 3 Tablespoons	• Vinegar (cider, rice, white, red wine, balsamic) • Citrus juice (lemon, lime, orange, grapefruit)
Aromatics 1/2 tsp powder or 1 tsp dried or 3 Tbsp fresh	• Herbs • Spices (celery seed, paprika, cumin, black pepper, red pepper flakes) • Garlic • Onion • CNP Seasonings • Basil and cilantro • Dill and parsley • Thyme and rosemary • Basil, bay leaf, oregano, and parsley • Prepared mustard (1 Tbsp) • Grated orange or lemon peel
Sweet 1 tablespoon (optional)	• Honey • Maple syrup • Brown sugar • Orange juice • Jam

Instructions

Use the chart above for ingredients and amounts, then follow the directions below.
Select ingredients and put in a jar or in a bowl. Add a pinch of salt and black pepper to taste.
If using a jar, seal and shake it. If using a bowl, mix together with a fork or whisk.
Let stand 15 minutes to blend flavors.
Store extra dressing in the refrigerator and use within 3 days. After 3 days, freeze or discard remaining dressing.

Vinaigrettes can be used in many ways.

Add to any cold or warm salad, green salads, pasta salads, fruit salads, vegetable salads, and bean salads.
Add to coleslaw mix or sliced cabbage and carrots for your own slaw.
Use to marinate fresh vegetables several hours or overnight in a bowl or resealable plastic bag in the refrigerator. Try green beans, jicama, mushrooms, onion slices, tomatoes, yellow squash, or zucchini. Discard marinade after use.
Use to marinate beef, game, fish, tofu, or chicken. Add soy sauce, if desired. Marinate several hours or overnight in a bowl or resealable plastic bag in the refrigerator. Discard marinade after use. If basting meat while cooking, use fresh marinade.
Pour over sliced vegetables and let sit about 30 minutes in the refrigerator before roasting, grilling, or broiling.

Makes 6 servings

Create Your Own Vinaigrette