There's nothing quite like a beautifully emulsified vinaigrette to gently hug your greens … just enough to enhance their natural goodness and leave your palate with a delightful tang.
Homemade vinaigrettes have no preservatives or extra calories. You'll know exactly what goes in them because you made them yourself, from scratch. Another bonus: they're the best kept shortcut secret to getting a meal on the table fast! You can have a variety of dressing ready to go.
There's nothing to the easy, peasy (I'm talking minutes here) vinaigrette recipes I'm about to share with you. I mixed them in three bowls (each one a small batch) to test the waters. And delightful they were. The perfect amount of emulsion: just enough to lovingly coat any fresh combo of greens. You can always vary the ratio of oil and vinegar if it's too much tang for your tongue.
A basic vinaigrette is 3 parts oil to 1 part vinegar but I made these using 2 parts oil to 1 part vinegar and I liked the result a lot. (Lower in calories, too.) But feel free to double or triple the recipe...but try it as instructed below first.
No special equipment needed … just a bowl and a whisk.
Each dressing makes enough for 6 salads