Yeah, I was the kid in alegebra class who always got gigged for not solving the problem the “right” way. I also had trouble learning to color in the lines. What fun is doing something exactly the way you’re supposed to every time?

Which is why I love this recipe, based on a combination of several from an ancient “Better Homes and Gardens” cookbook. I eliminated the sugar, cut the amount of oil and played with the spice lineups.

Eating Italian? Use red wine vinegar, thyme and oregano.

Want a dressing that will double as a bread dip? Use balsamic vinegar and basil.

Mexican? Try cilantro and cumin.

There’s probably a possibility for Asian foods, too. I just haven’t figured it out yet but sesame oil would be a great base.

This dressing is better if you make it a day or two ahead, to give the flavors time to blend. Plus dried spices will be a bit crunchy is you make it and use it immediately. You don’t need to refrigerate itl. It survives perfectly fine for months at a time at room temperature. That’s another reason I like it. It fits perfectly with my “make a vat, clean up only once” philosophy.

Variable vinaigrette dressing

• 3/4 c. oil — I use canola or olive oil
• 2/3 vinegar — I use red wine vinegar for Italian, lemon or lime juice for Mexican or balsamic if I want it to double as a bread dip.
• 1/4 tsp. paprika
• 1/2 tsp. dried mustard – I substitute cumin for a Mexican blend and leave it out for bread dip.
• 1 1/2 tsp. salt
• 1/2 tsp. pepper — Try cayenne for a Mexican blend
• 2 tsp. crushed dried herbs – oregano and thyme for Italian; cilantro and Mexican oregano for Mexican; basil for the bread-dip blend. Other possibilities include rosemary (goes good with beef entrees) or dill weed (great with chicken or fish)
• 1 tsp. onion flakes or onion powder.
• 1/4 c. Parmesan cheese for Italian blend only

Combine all in a jar or bottle and shake well.

Searchable recipe index

Coypright 2008 Debra Legg. All rights reserved.

Similar Posts:

None Found

Popularity: 16% [?]