Two Salad Dressings

Here’s two recent homemade salad dressings that we enjoy.      I like simple dressings that feature olive oil, vinegar, salt and pepper.   On top of our salad, we enjoy toppings of cheese and sliced, or candied nuts.

Rose’s Vinaigrette – From Martha Stewart’s Magazine – Lisa’s Pick

Balsamic Vinaigrette – From The Best Italian Classics – My Pick

Rose’s Vinaigrette
Makes 1 Cup

1 tablespoon minced shallot or garlic
1 teaspoon Dijon mustard
1 teaspoon light-brown sugar
¾ teaspoon coarse salt
¼ teaspoon freshly ground black pepper
¼ teaspoon Worcestershire sauce
2 ½ tablespoons red-wine vinegar
2 tablespoons fresh lemon juice
¾ cup extra-virgin olive oil

1. In a clean jar, mash together the shallot, mustard, brown sugar, salt, pepper, and Worcestershire sauce.

2. Pour in the vinegar, lemon juice and olive oil.   Cover tightly and shake well to combine and emulsify.   Add salt and pepper to taste.    Use immediately or store in the refrigerator.


Balsamic Vinaigrette
Makes 1/2 cup


1 ½ teaspoons red wine vinegar
1 ½ tablespoons balsamic vinegar
¼ teaspoon salt
1/8 teaspoon ground black pepper
6 tablespoons extra-virgin olive oil


Combine the vinegar, salt, and pepper in a bowl with a fork.   Add the oil, then whisk or mix with a fork until smooth, about 30 seconds.   The dressing will separate after 5 to 10 minutes, so use it immediately or cover and refrigerate for several days and mix again before tossing with greens.


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