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Vinaigrette Recipes
Vinaigrette is an emulsion of vinegar and vegetable oil, often flavored with herbs, spices, and other ingredients. They can be used as salad dressings, sauces or as a marinade.
I try to make homemade things whenever I can so I can control the ingredients (no HFCS, sugars or other chemicals) and tweak them to taste. Here are some of my favorite vinaigrette recipes that are suitable for all phases of Atkins:
Lemon Vinaigrette
¼ cup Extra Virgin Olive Oil
2 tablespoons Fresh Squeezed Lemon Juice
¾ teaspoon Fresh Thyme Leaves, chopped
1 clove Garlic, minced
¾ teaspoon Kosher Salt
Pinch Fresh Cracked Black Peppercorns
In a jar or bowl, combine olive oil, lemon juice, thyme, garlic, salt, and pepper. Store, covered, in the refrigerator. Serve lemon vinaigrette at room temperature.
Lime Vinaigrette
2/3 cup Light Virgin Olive Oil
1/3 cup Red Wine Vinegar
1 teaspoon. Dijon Mustard
Juice from ½ Lime
1 teaspoon Splenda
1 clove Garlic, minced
Salt and Fresh Ground Black Pepper, to taste
Combine ingredients in a covered container. Shake well. Serve lime vinaigrette immediately.
Cilantro Lime Vinaigrette
½ cup Extra Virgin Olive Oil
½ cup Peanut Oil
¼ cup Lime juice
1 ¼ teaspoons Green Peppercorns, crushed
½ teaspoon Cayenne Pepper
½ teaspoon Cumin, ground
2 tablespoons Fresh Cilantro, chopped
Combine all ingredients in a small bowl and whisk. Use cilantro lime vinaigrette at room temperature.
Blue Cheese Vinaigrette
½ cup Extra Virgin Olive Oil
4 ounces Crumbled Blue Cheese
½ cup Cider Vinegar
1 teaspoon Garlic Salt
Fresh Ground Black Pepper, to taste
Combine oil and blue cheese in small bowl. Mash blue cheese into oil. Whisk in vinegar, garlic salt and ground black pepper. Serve blue cheese vinaigrette immediately.
Greek Vinaigrette
3/4 cup Extra Virgin Olive Oil
2 tablespoons Red Wine Vinegar
2 tablespoons Lemon Juice
Salt and Fresh Ground Black Pepper
½ teaspoon Dry Oregano
1 clove Garlic, finely chopped
Combine all ingredients in blender. Blend until smooth. Refrigerate Greek vinaigrette until ready to serve.
Bacon Vinaigrette
1/3 cup Extra Virgin Olive Oil
¼ cup Cider Vinegar
2 tablespoons Bacon Fat
1 tablespoon Sugar Twin Brown or Splenda
1 tablespoon Dijon mustard
1 teaspoon Salt
1 teaspoon Fresh Ground Black Pepper
In a small bowl combine all ingredients. Whisk until emulsion is formed and reserve bacon vinaigrette at room temperature.
Dijon Vinaigrette
2/3 cup Olive Oil
2 ½ tablespoons Dijon Mustard
2 ½ tablespoons Red Wine Vinegar
Fresh Ground Black Pepper, to taste
Whisk all ingredients until well blended. Serve Dijon vinaigrette at room temperature.
Sherry Shallot Vinaigrette
½ cup Extra Virgin Olive Oil
¼ cup Sherry Vinegar
1 ½ tablespoons Shallot, finely chopped
½ teaspoons Garlic, finely minced
½ teaspoon Salt
¼ teaspoon Fresh Ground Black Pepper
In small bowl, whisk all ingredients together.
Champagne Vinaigrette
1 cup Extra Virgin Olive Oil
½ cup Champagne Vinegar
Salt and Fresh Ground Black Pepper
pinch Splenda, to taste
Whisk oil and vinegar together. Season to taste with salt and pepper. Add the sweetener, if desired. Serve champagne vinaigrette immediately.
Tomato Vinaigrette
1 cup olive oil
½ cup Tomatoes, chopped
2 tablespoons White Wine Vinegar
½ teaspoon Dried Basil
½ teaspoon Dried Thyme
½ teaspoon Dijon Mustard
In a blender, blend tomatoes, vinegar, basil, thyme, and mustard until well combined. Add oil and blend again. Store in a jar with a tight-fitting lid and refrigerate for up to 2 days. Shake well before serving tomato vinaigrette.
Tarragon Vinaigrette
1/3 cup olive oil
3 tablespoons white wine vinegar
1 teaspoon Tarragon Leaves
1 teaspoon Pure Vanilla Extract (optional, but the vanilla adds a tasty, unique flavor)
¼ teaspoon Black Pepper, Ground
½ teaspoon salt
½ teaspoon Splenda
Mix all ingredients in medium bowl with wire whisk until well blended. Cover. Refrigerate until ready to serve.
Vinaigrette is an emulsion of vinegar and vegetable oil, often flavored with herbs, spices, and other ingredients. They can be used as salad dressings, sauces or as a marinade.
I try to make homemade things whenever I can so I can control the ingredients (no HFCS, sugars or other chemicals) and tweak them to taste. Here are some of my favorite vinaigrette recipes that are suitable for all phases of Atkins:
Lemon Vinaigrette
¼ cup Extra Virgin Olive Oil
2 tablespoons Fresh Squeezed Lemon Juice
¾ teaspoon Fresh Thyme Leaves, chopped
1 clove Garlic, minced
¾ teaspoon Kosher Salt
Pinch Fresh Cracked Black Peppercorns
In a jar or bowl, combine olive oil, lemon juice, thyme, garlic, salt, and pepper. Store, covered, in the refrigerator. Serve lemon vinaigrette at room temperature.
Lime Vinaigrette
2/3 cup Light Virgin Olive Oil
1/3 cup Red Wine Vinegar
1 teaspoon. Dijon Mustard
Juice from ½ Lime
1 teaspoon Splenda
1 clove Garlic, minced
Salt and Fresh Ground Black Pepper, to taste
Combine ingredients in a covered container. Shake well. Serve lime vinaigrette immediately.
Cilantro Lime Vinaigrette
½ cup Extra Virgin Olive Oil
½ cup Peanut Oil
¼ cup Lime juice
1 ¼ teaspoons Green Peppercorns, crushed
½ teaspoon Cayenne Pepper
½ teaspoon Cumin, ground
2 tablespoons Fresh Cilantro, chopped
Combine all ingredients in a small bowl and whisk. Use cilantro lime vinaigrette at room temperature.
Blue Cheese Vinaigrette
½ cup Extra Virgin Olive Oil
4 ounces Crumbled Blue Cheese
½ cup Cider Vinegar
1 teaspoon Garlic Salt
Fresh Ground Black Pepper, to taste
Combine oil and blue cheese in small bowl. Mash blue cheese into oil. Whisk in vinegar, garlic salt and ground black pepper. Serve blue cheese vinaigrette immediately.
Greek Vinaigrette
3/4 cup Extra Virgin Olive Oil
2 tablespoons Red Wine Vinegar
2 tablespoons Lemon Juice
Salt and Fresh Ground Black Pepper
½ teaspoon Dry Oregano
1 clove Garlic, finely chopped
Combine all ingredients in blender. Blend until smooth. Refrigerate Greek vinaigrette until ready to serve.
Bacon Vinaigrette
1/3 cup Extra Virgin Olive Oil
¼ cup Cider Vinegar
2 tablespoons Bacon Fat
1 tablespoon Sugar Twin Brown or Splenda
1 tablespoon Dijon mustard
1 teaspoon Salt
1 teaspoon Fresh Ground Black Pepper
In a small bowl combine all ingredients. Whisk until emulsion is formed and reserve bacon vinaigrette at room temperature.
Dijon Vinaigrette
2/3 cup Olive Oil
2 ½ tablespoons Dijon Mustard
2 ½ tablespoons Red Wine Vinegar
Fresh Ground Black Pepper, to taste
Whisk all ingredients until well blended. Serve Dijon vinaigrette at room temperature.
Sherry Shallot Vinaigrette
½ cup Extra Virgin Olive Oil
¼ cup Sherry Vinegar
1 ½ tablespoons Shallot, finely chopped
½ teaspoons Garlic, finely minced
½ teaspoon Salt
¼ teaspoon Fresh Ground Black Pepper
In small bowl, whisk all ingredients together.
Champagne Vinaigrette
1 cup Extra Virgin Olive Oil
½ cup Champagne Vinegar
Salt and Fresh Ground Black Pepper
pinch Splenda, to taste
Whisk oil and vinegar together. Season to taste with salt and pepper. Add the sweetener, if desired. Serve champagne vinaigrette immediately.
Tomato Vinaigrette
1 cup olive oil
½ cup Tomatoes, chopped
2 tablespoons White Wine Vinegar
½ teaspoon Dried Basil
½ teaspoon Dried Thyme
½ teaspoon Dijon Mustard
In a blender, blend tomatoes, vinegar, basil, thyme, and mustard until well combined. Add oil and blend again. Store in a jar with a tight-fitting lid and refrigerate for up to 2 days. Shake well before serving tomato vinaigrette.
Tarragon Vinaigrette
1/3 cup olive oil
3 tablespoons white wine vinegar
1 teaspoon Tarragon Leaves
1 teaspoon Pure Vanilla Extract (optional, but the vanilla adds a tasty, unique flavor)
¼ teaspoon Black Pepper, Ground
½ teaspoon salt
½ teaspoon Splenda
Mix all ingredients in medium bowl with wire whisk until well blended. Cover. Refrigerate until ready to serve.
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