Today, a patient, who is trying to avoid sugar, asked me what to do about salad dressings, since they have so much sugar. I suggested making her own. Years ago, my friend Diana made her own balsamic dill vinaigrette. It inspired me to think differently about salad dressings and to have a little fun with the creative and very tasty process. I have listed below some of my favorites. So Ms. M., thank you for the inspiration to write down the following:
Raspberry Rosemary Vinaigrette
1 c. extra virgin olive oil
1/2-2/3 c. white wine vinegar
1 c. raspberries (fresh or frozen), pureed in blender or food processor
2 T. fresh rosemary, chopped (can substitute with 1 -1½ T. dried rosemary)
White Wine Mustard Dill Vinaigrette
1 c. extra virgin olive oil
2/3 c. white wine vinegar
2 T. mustard
2 T. fresh dill (can substitute with 1 T. dried dill)
Balsamic Vinaigrette
1 c. extra virgin olive oil
2/3 c. balsamic vinegar
1 clove garlic
2 T. fresh dill (can substitute with 1 T. dried dill)
Tarragon Balsamic Vinaigrette
1 c. extra virgin olive oil
2/3 c. balsamic vinegar
2½ T. fresh tarragon (can substitute with 1-1½ T. dried tarragon)
Parsley Rosemary Vinaigrette
1 c. extra virgin olive oil
2/3 c. balsamic vinegar
1 clove garlic
2 T. fresh parsley, chopped
2 T. fresh dill (can substitute with 1 T. dried dill)
2 T. fresh rosemary, chopped (can substitute with 1 -1½ T. dried rosemary)
Parsley Basil Oil*
1 c. extra virgin olive oil
2 T. fresh parsley, chopped
2 T. fresh basil, chopped
*Can turn into a vinaigrette with adding 1/2-2/3 cup of favorite vinegar.
Please feel free to use your favorite vinegar(s) in these recipes for a different twist. The same goes with the herbs. This is definitely a license to be creative and let your taste buds sizzle.
To your health and the enjoyment of delicious food…or as my 22 month-old niece likes to say, “Mmm mmm, delicioso.” Enjoy!
No comments:
Post a Comment