Recipe: Balsamic Vinegar Vinaigrette with Lime and Lemon-Dijon Variations

Balsamic Vinegar Vinaigrette

1/4 cup olive oil
1/4 cup balsamic or wine vinegar
1 to 2 tbsp sugar (optional)
1 tsp snipped fresh basil or 1/4 to 1/2 tsp dried basil, crushed
1 tsp snipped fresh thyme or 1/4 to 1/2 tsp dried thyme, crushed
1/2 tsp snipped fresh marjoram or 1/4 to 1/2 tsp dried marjoram, crushed

For dressing, in a screw-top jar, combine olive oil, balsamic or wine vinegar, sugar, basil, thyme and marjoram. Cover the jar and shake real well to mix.

Chill the dressing till serving time or up to 1 week.

Makes about 1/2 cup

Lime Vinaigrette:
Prepare Herbed Balsamic Vinaigrette as directed above, except omit the fresh or dried marjoram. Instead, add 1/2 teaspoon of finely shredded lime peel. Store or serve as directed.

Lemon-Dijon Vinaigrette:
Prepare Herbed Balsamic Vinaigrette as directed, except substitute 2 tablespoons lemon juice for 2 tablespoons of the balsamic or wine vinegar. Add 1 tablespoon Dijon-style mustard, 1/2 teaspoon finely shredded lemon peel and 1/4 teaspoon ground black pepper. Store or serve

alt.cooking-chien/Duckie/2000