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Dressing for
pasta or rice salad
3 tbsp soya sauce 100ml of salad oil or olive oil 2
tbsp lemon juice
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Lemon and Chilli
Dressing:
1 fresh green
chopped chilli 2 tbsp brown sugar 3 tbsp lemon juice 2
tbsp light soy sauce.
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Lime and Coriander Dressing:
1
stalk fresh chopped lemon grass 3 tbsp
fresh coriander leaves 1 tbsp brown sugar 2
tbsp lime juice 3 tbsp light
soy sauce
2
tbsp sweet chilli sauce 2
tsp fish sauce.
Variation:
Replace
1 stalk fresh
chopped lemon grass
with 1 tsp finely grated lemon
rind
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Mustard Chive Vinaigrette
Ingredients:
1 tbsp grainy Dijon-style mustard 1/4 cup finely chopped fresh chives 2
tbsp white vinegar 1 tbsp water 2 tsp honey 1/4 tsp salt
4 tbsp olive oil Add freshly ground black pepper to taste.
Method:
Using a whisk or fork, in a small bowl combine all ingredients except
the oil. Slowly add the oil, whisking vigorously, until the vinaigrette
is emulsified. Pour over your favourite salad greens and toss. Store
remaining vinaigrette in the refrigerator, in a tightly sealed glass
jar, for up to one week. To warm cold vinaigrette, place jar in a small
bowl of hot tap water for a few minutes.
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Red Wine
Vinaigrette
olive oil red wine
vinegar crushed garlic raspberry jam season with
pinch salt and ground pepper
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Citrus Vinaigrette
Ingredients:
1/4 cup fresh orange juice 1/4 cup fresh lemon juice 2 tbsp olive oil 2 tbsp canola oil 1/2 tsp coarse salt
1/4 tsp table salt
Freshly ground black pepper
Method:
Combine the juices and salt and pepper. Slowly whisk in oils until
incorporated. A blender or food processor may also be used. Pour into a
glass jar and seal. Serve over your favourite salad greens. The
vinaigrette will keep, tightly covered, for a week in the refrigerator.
To warm cold vinaigrette, place jar in a bowl of hot tap water for a few
minutes
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Red and Yellow Pepper Vinaigrette
Ingredients:
1 small yellow bell pepper, finely chopped 1 small
red bell pepper, finely chopped 4 tbsp red wine
vinegar 2 tbsp extra-virgin olive oil
2 tsp warm water pinch
of sugar 1/2 tsp salt Freshly ground black pepper to taste
Method:
In a medium bowl, whisk together all ingredients until combined well.
This vinaigrette will keep, tightly covered, in the refrigerator for 3
days
Recipe may be doubled.
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