Guest guest Posted August 21, 2001 Report Share Posted August 21, 2001 * Exported from MasterCook Mac * Vinegratte Dressing Recipe By : Heart of the Home, Ann Jackson (1995) p4 Serving Size : 1 Preparation Time :0:00 Categories : Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup oil - olive is my favorite 1/4 cup lemon juice or vinegar -- to 1/3 cup 2 cloves garlic 2 teaspoons dry mustard or grey poupon dash salt generous grind of black pepper Combine the ingredients in a blender and mix well. Keep in a cold place until ready to use, then give it a shake and enjoy.. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 1294 Calories; 145g Fat (99% calories from fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 1/2 Vegetable; 29 Fat NOTES : This is the base for most of the salad dressings I make. I use two parts oil to 1 part lemon juice or vinegar. Be free with your imagination...olive oil is always good, yet so are sesame and safflower. Instead of lemon juice try lime, or instead of rice vinegar, red wine or tarragon vinegar or balsamic. The list of things you can try in salad dressings is endless: miso, chili sauce, ketchup, kelp powder, etc...tofu or avocado can be used as thickeners. Go to your window sill and pick a few herbs; dill and basil will do wonders (Don't use fresh herbs unless you are serving the dressing immediately; they get too strong if left to sit). Here's the recipe: _____ Quote Link to comment Share on other sites More sharing options...
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