Making your own salad dressings and flavored vinegars allows you to introduce unique tastes as well as control the fat content of your favorite salads.
You can reduce the traditional ratio of three or four parts oil to one part vinegar to two to one, and/or add chicken broth, wine, fruit juice or a little water to reduce the oil content and stretch the dressing.
The time is right for preparing flavored vinegars as herbs and fruits reach their summer prime. Combine them with oil and you have the beginnings of an unusual salad or use them in marinades, pickles and sauces, or as a handy hostess gift.
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There are many base vinegars to choose from: Red wine, deep red and flavorful; white wine vinegar, off-white and delicately flavored; rice wine, subtly sweet; white vinegar, colorless and acidic; or malt vinegar, dark brown and strong.
Make herb vinegars by combining a herb such as tarragon, basil, garlic, dill or rosemary, or a combination of them, with vinegar. For rosemary-tarragon vinegar allow two large sprigs of rosemary and two large sprigs of tarragon to 2 cups (500 mL) of white wine vinegar. Bruise or crumble the herbs in a mortar and pestle. Heat the vinegar of your choice to the boiling point in a stainless steel ceramic or glass container and pour over the herbs. If intended for gifts, shop around for pretty glass bottles. Seal tightly and let stand at room temperature.
The flavor will mellow and blend as the vinegar steeps. After two days, start tasting. When vinegar has achieved the desired flavor, strain it through a jelly bag, cheesecloth or a coffee filter. Pour into sterilized bottle and add a herb sprig for additional flavor and seal. The vinegar will keep indefinitely in the refrigerator.
Make fruit vinegars by heating fresh or frozen fruit in vinegar over hot water in a double boiler. Combine 2 cups (500 mL) red wine vinegar, 21Ú2 cups (625 mL) berries or fruit and 2 tablespoons (25 mL) sugar in the top of a double boiler and simmer for 10 minutes. Transfer to a glass container with a tight lid and store three weeks. Strain through a jelly bag, cheesecloth or coffee filter and press the fruit to remove as much juice as possible. Pour into sterilized bottles and seal with a vinegar-proof cap. Store in the refrigerator.
Oil is the other essential ingredient in salad dressing. While many recipes call for olive oil, Canadian-produced canola oil works well and contains less saturated fat than olive oil. As it is a light oil, the flavors of herbs and spices shine through and once mixed it doesn’t separate in the refrigerator from other salad dressing ingredients.
Remember the best features of any salad are lightness and crispness so don’t destroy them by smothering the greens with a high fat dressing. That defeats the nutritional advantages of eating salads.
Blueberry Ginger Dressing
This makes a tangy accompaniment for cold poached chicken or salmon and is also delicious with a salad of oranges and sweet onions.
1Ú2 cup blueberries 125mL
3 tablespoons water 45mL
1 tablespoon canola oil 15mL
1 tablespoon fresh lemon juice 15mL
3Ú4 teaspoon peeled, grated fresh ginger 3mL
1Ú4 teaspoon sugar 1mL
1Ú4 teaspoon (scant) freshly ground pepper 1mL
1Ú8 teaspoon salt 0.5mL
In a blender puree ingredients until smooth. Serve immediately.
Red Raspberry Salad
This colorful salad could also be made with fresh, slightly sweetened raspberries.
1 head green or red leaf lettuce 1
1 cup finely shredded red cabbage 250 mL
1 cup raspberries in light syrup, drained 250 mL 1Ú2 small red onion, thinly sliced 1Ú2
Raspberry vinaigrette
3 tablespoons juice from raspberries 45 mL
2 tablespoons canola oil 25 mL
2 tablespoons raspberry vinegar 25 mL
1 teaspoon granulated sugar 5 mL
To prepare dressing combine raspberry juice, canola oil, raspberry vinegar and sugar in a jar with tightly fitting lid. Shake until sugar dissolves.
In a large bowl, tear leaf lettuce into bite-sized pieces, add shredded cabbage. Toss in raspberries and red onion sliced into thin rings. Drizzle dressing over salad and toss. Serve immediately. Makes six servings.
Mexican Salad with Salsa Dressing
6 cups shredded head lettuce 1.5 L
1Ú3 cup diced onion 75 mL
1 can (12 oz.) kernel corn, drained 341 mL
1 green pepper, roasted, peeled 1
and chopped
2 tomatoes, diced 2
1Ú2 cup cheddar cheese, grated 125 mL
1Ú2 cup corn chips, crushed 125 mL
Salsa dressing:
1Ú2 cup salsa 125 mL
1Ú3 cup water 75 mL
2 tablespoons canola oil 25 mL
2 tablespoons lime juice 25 mL
1 tablespoon cilantro, minced 15 mL
1 teaspoon sugar 5 mL
1 clove garlic, crushed 1
To prepare dressing, combine salsa, water, canola oil, lime juice, cilantro, sugar and garlic in container with a tight fitting lid. Shake well.
To roast pepper arrange oven rack so the green pepper is three to four inches (eight to 10 cm) below broiler. Broil until skin blisters, rotating so all sides turn black. Remove with tongs and put in a paper bag to sweat. When cool enough to handle, peel off skin. Line a serving platter with shredded lettuce. Layer onion, corn, roasted green pepper and tomatoes. Drizzle dressing over salad and top with cheese and corn chips.
Berry Melon Salad
Shaken, not stirred
1 cantaloupe, cubed 1
8 strawberries, quartered 8
1 cup blueberries, fresh or frozen 250 mL
Minty orange dressing:
2 tablespoons orange juice 25 mL
1 tablespoon canola oil 15 mL
1 tablespoon honey 15 mL
1Ú2 teaspoon crushed dried mint 2 mL
1Ú2 teaspoon grated orange rind 2 mL
To prepare dressing, combine orange juice, canola oil, honey, crushed mint and orange rind in a small bowl. Stir to mix. In a medium bowl combine cantaloupe, strawberries and blueberries. Drizzle with dressing and toss. Serve immediately or chill up to two hours.
Shaken, not stirred
If you find your dressing is too runny once blended, add an ice cube and shake well. The ice will cool the oil and thicken the mixture. Be sure to remove the ice cube after shaking.
