Enter your search terms  Submit search form
drgourmet.com Web

  Email To A Friend
  Print This Recipe
  Add To My Recipe Box

           

 

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"One cannot think well, love well, sleep well, if one has not dined well."
-Virginia Woolf, Author

The refrigerator light goes on...

The ingredients for a vinaigrette are more important than with other dressings. Use the highest quality olive oil. I have quality inexpensive oil that I cook with, but a rich, mellow Tuscan oil should be used for a recipe such as this one. There is a difference in price but it will show in the final flavor of your dressing.

Oils

All oils have approximately 5 grams of fat per teaspoon but vary in the amount of saturated, monounsaturated and polyunsaturated fat. It appears that the best oils are those with more monounsaturated fats. The two monounsaturated oils used most often in these recipes are olive oil and canola oil.

Citrus Vinaigrette

Servings = 6 | Serving size =2 Tbsp. dressing

Cooking Time = 30 Minutes

This recipe can be multiplied by 2.

This vinaigrette keeps well for about 4 - 7 days.

1 cloves	garlic (peeled and crushed)
2 Tbsp	extra virgin olive oil
1/4 cup	fresh lemon juice
5 Tbsp	white wine vinegar
2 Tbsp	honey
1/2 tsp	ground dry mustard

Place garlic, olive oil, lemon juice, vinegar, honey and mustard in a blender and blend on high for about 15 seconds.