Recipe: Vinaigrette Base for No-Oil Vinaigrettes (and 5 vinaigrette recipes)

VINAIGRETTE BASE FOR NO-OIL VINAIGRETTES

"This mixture, based on balsamic vinegar and citrus juices with slivered black olives to give the unique flavor of olive oil, forms the base for countless no-oil vinaigrettes. It will keep for a week in the refrigerator."

1/2 cup balsamic vinegar
1/2 cup lime juice
1/2 cup orange juice
3 pitted black olives, slivered
1 tablespoon Dijon mustard
Pinch of sugar

Mix all ingredients together in a screw-top jar, put on the lid, and shake well. Store in the refrigerator until needed.

Makes 1 1/2 cups

VINAIGRETTE/SALAD DRESSING RECIPES:

SUN-DRIED TOMATO VINAIGRETTE:
Mix 2 tablespoons of the vinaigrette base with 1/3 cup (90ml) water and 2 sun-dried tomatoes and simmer until the tomatoes are plump and the liquid as almost evaporated. Put into a blender with the remaining vinaigrette base and process until smooth.

MANGO VINAIGRETTE:
Put a quarter of the flesh of a large mango in a blender with the vinaigrette base and process until well mixed.

BROILED PEPPER VINAIGRETTE:
Put 1/2 roasted or broiled red bell pepper or 1/2 canned or jarred roasted red bell pepper, drained, in a blender. Add 1 recipe of the vinaigrette base and blend the mixture until smooth.

BEET VINAIGRETTE:
Chop half of a whole roasted beet. Put in a blender with 1 recipe of the vinaigrette base and process until smooth.

PEAR VINAIGRETTE:
Peel and dice half a juicy, ripe pear. Put in a blender with 1 recipe of the vinaigrette base and process until the mixture is smooth.

Source: Low Fat For Life Cookbook by Sue Kreitzman