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BETH’S CLASSIC HOMEMADE DRESSINGS
CLASSIC ITALIAN
INGREDIENTS:
4 tbsp (60 ml) red wine vinegar
3 tbsp (45 ml) lemon juice
1 tbsp (15 ml) water
6 tbsp (90 ml) olive oil
2 garlic clove, minced
1 tsp (5 ml) Italian Seasoning
2 tbsp (30 ml) grated pecorino cheese
1/4 tsp (2.5 ml) salt
1/8 tsp (1.75 ml) freshly cracked pepper
Serve with:
Arugula salad + tomato wedges
CLASSIC FRENCH VINAIGRETTE
INGREDIENTS:
1 tbsp (15 ml) Dijon Mustard
2 tbsp (30 ml) white balsamic vinegar
3 tbsp (45 ml) grapeseed oil
1 tbsp (15 ml) shallot, minced
S + P to taste
Serve with:
Butter Lettuce+ cheese tray
CLASSIC RANCH
INGREDIENTS:
1 ½ cup (350 ml) of fat free yogurt
1 cup (240 ml) of low-fat buttermilk
2 garlic cloves
1 tsp (5 ml) celery salt
½ tsp (2.5 ml) garlic salt
Fresh cracked pepper
1 tbsp (15 ml) fresh chives
1 tbsp (15 ml) fresh dill
1 tbsp (15 ml) fresh parsley
Place in blender and puree
Serve with Crudite platter (Cherry tomatoes, snap peas, carrots, radishes)
HORSERADISH DRESSING
INGREDIENTS:
3 tbsp (45 ml) prepared horseradish
1 tbsp (15 ml) white balsamic vinegar
3 tbsp (45 ml) grapeseed oil
2 tbsp (30 ml) mayonnaise, fat free or eggless works well too
1 tbsp (15 ml) fresh dill, minced
1 tbsp (15 ml) fresh chives, minced
S + P to taste
Serve on cooled, room temperature roasted potatoes. (Roast 2 lbs (900 g) of potatoes at 425F (218C for 25 mins)
CLASSIC CREAMY BALSAMIC VINAIGRETTE
INGREDIENTS:
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) balsamic vinegar
3 tbsp (45 ml) grapeseed oil
S + P to taste
Serve with mixed field greens + sliced pear + candied walnuts + Gorgonzola cheese crumbles
source
Credit: YouTube
