Vinaigrettes

Making your own salad dressings at home is easy and much less expensive than a prepared bottle from the supermarket. When you have a properly stocked pantry, you can whip up a fresh preparation in just a few seconds by remembering the 3 to 1 ratio...3 parts olive oil to 1 part acid (vinegar or fruit juice). Start with a good quality extra virgin olive oil, the greener the better.

For a tangy Italian vinaigrette, mix a 3/4 cup oil to 1/4 cup red wine vinegar in a small bowl. Add one tablespoon of dried Italian seasoning, a dash of fresh cracked black pepper and whisk well.

Balsamic vinaigrette is great on sliced tomatoes and mozzarella. Combine 3-1 olive oil to aged balsamic vinegar, a tablespoon minced garlic, and a dash of salt and pepper. Mix in a bowl or shake in a jar with a tight lid.

Oranges, limes or lemons can be used for a fruity and sweet salad dressing. Combine 3-1 olive oil to fresh squeezed juice with a dash of salt, a tablespoon of honey or agave nectar and the zest of one of the fruits used for juice. For a twist, add a 1/4 cup of chopped fresh basil....delicious!