Tue 18 May 2010
The weather is starting to warm up (finally) so I’m starting to think about salads – side, main dish, pasta – I love them all. But the salad I make the most often is mixed greens with this simple, low-cal vinaigrette. This is a family favourite and takes about 90 seconds to make. It’s also nice over cooked broccoli or asparagus. Feel free to jazz it up with hot pepper flakes, a dash of worcestershire sauce or fresh herbs.
The mildly sweet and mellow flavour of this vinaigrette comes from the rice vinegar. I’ve tried different brands, but always come back to Marukan Seasoned Gourmet Rice Vinegar (yellow lid, orange label) for the balanced flavours. It has no artificial additives or preservatives: its ingredients are rice vinegar, water, sugar and salt. For those of you who would like to avoid artificial colours/flavours and sulfites, the other ingredient in this recipe to modify is the Dijon mustard. Many Dijon mustards contain benzoate of soda and/or white wine, which may contain sulfites. I look for mustards that contain just mustard seed and water. They are becoming easier to find – check the organic aisle of your store.
4 tbsp regular or light olive oil, or canola oil
4 tbsp seasoned rice vinegar
4 tbsp water
1 large clove garlic, minced
1 tsp Dijon mustard
¼ tsp each salt and freshly ground pepper
Place ingredients in small jar and shake to blend. Keeps well in the fridge and makes enough vinaigrette to dress 8-10 servings of salad.
From Anne Lindsay’s Light-Hearted Everyday Cooking – 1991