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Healthy Vinaigrette Recipes

Vinaigrettes

This week we will be talking about vinaigrettes and using the olive oil that you infused last week.  Vinaigrettes are very simple to make and healthy for you!  Not to mention, they have a lot less calories than their creamy counterparts.  I am going to be showing you how to make a Raspberry vinaigrette in a jar and a Balsamic Vinaigrette with a fun kitchen gadget that Jeff and I received from his brother and sister-in-law, called the Emulstir.  I love kitchen gadgets.

Raspberry Vinaigrette:

Ingredients

1/3 cup rosemary infused or regular olive oil

½ cup red wine vinegar

1/8 cup crushed raspberries (if frozen, thaw)

1 teaspoon sugar

2 teaspoons finely chopped walnuts

Add oil and vinegar to a jar.

Raspberry Vinaigrette

Raspberry

Add the raspberries to a measuring cup and crush with a plastic spoon.  You can also use a muddler if you have one.  I couldn’t find mine today.

Raspberry Raspberry Rasbperries

Add the raspberries to the jar.  (Make sure to clean the utensils after you crush the raspberries, especially if they are white, because the raspberries will stain.)

Raspberry Vinaigrette Raspberry Vinaigrette

Finely chop the walnuts.  You really want these to be chopped super fine, because it could be awkward biting down on a large walnut in your salad if you didn’t put any on your salad in the first place.

walnuts

Add the walnuts to the jar.

Walnuts

Put the lid on and shake.  You shouldn’t need an emulsifier because the raspberries should act as one, but if you do, add either 1 teaspoon half and half or 2 teaspoons.

Raspberry Vinaigrette Raspberry Vinaigrette

If you refrigerate, you’ll need to warm the dressing before you eat it, otherwise it will clump together because the oil is cold.  Use within one week, because the fruit begins to break down in the vinegar.

Balsamic Vinaigrette:

1/3 cup olive oil

1/4 cup balsamic vinegar

2 teaspoons Dijon mustard

½ teaspoon Italian seasoning

Indgredients

This dressing will need an emulsifier.  We’ve chosen to use Dijon mustard.  Add the oil, vinegar, mustard, and seasoning to “The Emulstir”.  Remember, dried herbs go a long way, a lot longer than fresh ones, so use sparingly.  You can always add more.  If you do accidentally add too much, just add more oil and vinegar until the strength levels out.

Balsamic Vinaigrette Balsamic Vinaigrette Balsamic Vinaigrette

Put the top on and squeeze the handle.  This makes the mixer spin, which mixes your dressing.

Balsamic Vinaigrette

Use within two weeks.

And that’s it!  Really simple and super fun!  ‘Til next week, stay happy and healthy!

 

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