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Home » Food

Garlic-free vinaigrette dressing in three speeds

Submitted by on Thursday, 1 January 2009 One Comment
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.

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Coypright 2008 Debra Legg. All rights reserved.

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