Many people learn how to make vinaigrette salad dressing recipes because they think they are healthier. This may be true depending on what you are comparing it to. Vinaigrette dressings have a base of some type of vinegar. Most of the time these recipes will also contain some type of oil or other fats. Vinaigrettes are typically lighter and can be very flavorful.
After I learned how to make vinaigrette salad dressing recipes, I have experimented with all kinds of ingredients. One of my very favorite dressings is the Thai peanut dressing below. Although the fat is in the peanut butter, it is still very light. I cut greens very thinly and then toss them with the dressing. So delicious!
I have tried so many French vinaigrette salad dressings. Most of these (But not always) contain some form of tomato like sauce or ketchup. The difference in these is in the various spices and herbs. Some recipes are much spicier than others. I cannot say I like one more than the other. It depends what I am eating it with and what taste I want. For instance, if the main meal is spicy Mexican than I will have a flavorful but less spicy salad.
Before I first learned how to make vinaigrette salad dressing recipes, my dressings were pretty bland. At this time I was partial to the creamier ones. After I learned to add many different fresh and dried herbs and spices, I could not believe the wonderful flavors which resulted. A little onion and garlic in vinaigrette dressings add so much flavor without overwhelming the lightness.
Let us not forget about the wonderful recipes which contain fruit and fruit juices. These are so good on salad greens and also over fresh fruit salads. Seeds like poppy and celery are often added to these and really enhance the fruit as well as salad greens. Try seeds in all your vinaigrettes.
By the way, these dressings are usually so easy to mix together. Most of the time you can simply combine the ingredients in a glass jar with a lid and shake it up. You can also combine them in your blender or food processor. Usually it only takes 30 seconds to mix everything together.
Learn how to make vinaigrette salad dressing recipes with “zing”.
COMBINE all ingredients in a food processor; process until smooth and thickened.
Cover and refrigerate for 1 hour; shake well before serving.
When you learn how to make vinaigrette salad dressing recipes, many French will contain tomato sauce or ketchup.
COMBINE all ingredients and blend well.
Learn how to make vinaigrette salad dressings like this French without any tomato ingredients.
COMBINE all ingredients in blender; process until smooth and well blended.
Learn how to make vinaigrette salad dressing recipes using peanut butter as the fat.
COMBINE all ingredients in food processor; process until smooth and serve over greens.
Bring cranberries and orange juice to a boil over medium high heat; cook 5 minutes.
Drain cranberries reserving juice; set aside.
Return juice to pan and boil 5 minutes; process juice with vinegar, mustard, onions, salt and pepper in blender.
Slowly add oil to blender process until well blended; stir in cranberries.
Cool to room temperature before serving.
Learn how to make vinaigrette salad dressing to try on many bean or rice salads.
COMBINE all ingredients in glass jar with lid; shake vigorously.
I learned how to make vinaigrette salad dressing recipes using various seeds.
COMBINE in food processor; process until well blended.
Stir in poppy seeds; cover and refrigerate.
Serve with fresh fruit or salad greens.
When you learn how to make vinaigrette salad dressings, you will probably want to add different cheese sometimes.
COMBINE in a covered jar; shake to blend well.
Refrigerate dressing for 1 hour before serving; shake again before pouring on salad.
COMBINE and blend well; store in refrigerator.
Sometimes I use a lighter dressing for coleslaw rather than a heavy creamy one since I learned how to make vinaigrette salad dressing recipes.
Combine in saucepan and bring to a boil.
TO MAKE SLAW shred 1 head cabbage fine; add 1 chopped onion and 1 red bell pepper.
Sprinkle vegetables with 1 cup sugar; pour boiling dressing over veggies (Do not stir).
Cover and refrigerate overnight; 16 servings (1/2 cup).
Learn how to make vinaigrette salad dressing recipes using fruit juices. So delicious!
COMBINE all ingredients in jar with lid; shake well and pour over greens.
COMBINE all ingredients in glass jar; seal with lid and shake vigorously.
COMBINE all ingredients in a glass jar; secure lid tightly and shake to blend well.
COMBINE all ingredients in food processor; process until blended about 30 seconds.
Combine sugar and water in saucepan; cook for 5 minutes.
Add remaining ingredients and beat well; cover and refrigerate.
COMBINE all ingredients in a glass jar; cover and shake vigorously.
COMBINE all ingredients in glass jar; shake vigorously and refrigerate overnight before serving.
Make a dry paste with the cheese, yolks, onion and garlic using a fork; add sugar, vinegar and Worcestershire sauce.
Add to the mixture chopped egg WHITES and oil; mix thoroughly.
COMBINE all ingredients in blender; process until blended and serve immediately.
NOTE: Not recommended to keep leftovers because of raw egg.