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Vinaigrette picture


This is a staple salad dressing that livens up the simplest of salads. Use only as much dressing as you need to lightly coat the greens; extra dressing will keep in the refrigerator for several days.

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  • 2 tablespoons balsamic vinegar or white wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 teaspoons finely chopped shallot or yellow onion
  • 1/4 cup extra virgin olive oil

Serves 4 to 6

  1. In a small bowl combine the vinegar, mustard and shallot or onion, and then season with 1/4 teaspoon salt and a few grinds of black pepper.
  2. Add the olive oil to the vinegar mixture, pouring it in a slow, steady stream and whisking steadily until it is all incorporated.
  3. Drizzle desired quantity over salad greens and toss to lightly coat.  Serve immediately.  Store leftover salad dressing in the refrigerator, covered, for up to a week.

Thanks. I have just started getting into the kitchen. My wife is a southern style cook and likes to make just about everything fried and unhealthy as possible. As I am about to hit the 40 yr old mark, I can't continue to eat this way unless I want to keep seeing those strange looks on my doctors face when he gets my yearly labs back. In other words, for the sake of my family's health, I have decided to take over the kitchen. Hopefully, I can do this without offending anyone. Thanks for the tips!

S. S.