CLASSIC VINAIGRETTE DRESSING
Steps:
- Get a pint jar (2 cups) with a screw top. You're making this by taste, not by exact measurement so the quantities are approximations. Combine in the jar, shake, taste and then add more oil or vinegar to balance. Store in the refrigerator up to 1 week. Use at room temperature, shaking to blend. Remember a little goes a long way, so always start with a couple of tablespoons. Refrigerate remaining dressing. Variations: Herbs and Garlic: Each time you use the dressing, you could add herbs to the salad, or rub the bowl with garlic before adding the greens. Dijon Dressing: Put about 1/2 cup of the dressing in bottom of salad bowl, add generous tablespoon Dijon mustard, some fresh tarragon and 1 shallot, minced. Blend, add greens and toss Honey Mustard Dressing: Add to Dijon Dressing, brown sugar or honey to taste. Also a tablespoon of mayonnaise makes it creamy. French Bleu Cheese Dressing: Take a little basic vinaigrette, blend in bleu cheese and garlic to taste. Creamy Bleu Cheese: Add sour cream, mayonnaise and minced onion to bleu cheese dressing. Ranch Dressing: Mix in salad bowl blend into some basic dressing minced garlic, chopped parsley, chopped scallions, and chopped basil with equal amounts of mayonnaise and buttermilk.
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