Vinaigrettes using a blender or food processor

Cucumber Dressing

1 small cucumber seeded and chopped

1/4 c LG UP mild to med robust herbaceous EVOO

2 T LG Organic Traditional Balsamic Vinegar

2 T fresh chives, chopped

1 T tarragon

2 T fresh parsley, chopped

1 T Greek Yogurt

2 tsp Dijon Mustard

1 tsp prepared Horseradish

Sea Salt

 

Organic Traditional Dijon Vinaigrette

2 T Sicilian Lemon Balsamic

2 T Organic Traditional Balsmic

2 T Dijon mustard

2 cloves garlic, minced

1/2 c. med to robust LG UP EVOO

1/2 tsp Sea Salt

 

Ginger-Soy Vinaigrette

3 cloves garlic

1/3 c Honey Ginger Balsamic

1/2 c Soy Sauce

1 scant T ginger, minced

1 T honey

1/4 c sesame oil

1/2 LG UP med-robust EVOO

 

Roasted Tomato Vinaigrette

1 bottle Delizia Roasted Tomatoes in UP EVOO (available at Liquid Gold) or 1/4 c oven roasted tomatoes, recipe under Miscellaneous.

1 tsp garlic

3 large basil leaves

2 T Organic Traditional Balsamic

Sea Salt and Pepper to taste

 

Balsamic Vinaigrette

1 c Balsamic Vinegar, any flavor*

2 T garlic, minced

1/4 Dijon mustard

3 c LG Extra Virgin Olive Oil, any flavor*

Sea Salt and Pepper to taste

* See suggested pairings under product information on main page