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Vinaigrette Recipes

Sun-dried Tomato Vinaigrette

Greek Feta Vinaigrette

Dried-Cherry Vinaigrette

Pecan Vinaigrette

Roasted Red Pepper Vinaigrette

Raspberry Vinaigrette

Orange Vinaigrette

Vinaigrettes for Variety, Nutrition and Flavor

Published April 15, 2007 - Recipe of the Week Newsletter

Have you found yourself bored with protein? It's the same 'ole chicken-fish-turkey-eggs day-in and day-out? We have an exciting way to spruce up your protein with tons of flavor but without the calories or carbs! Homemade vinaigrettes are less than 10-minutes away from giving some vinaigrette-va-va-voom to your protein. They are remarkably inexpensive, particularly compared to prepared bottled vinaigrettes. They are quick to make and include fresh healthy ingredients. Today we offer seven great vinaigrette recipes. Try one tonight and fall in love with protein again!

Use Vinaigrettes:
-Marinate meat, poultry and fish

-Use as a grilling sauce

-Mix with canned meats for a chicken or tuna salad

-Serve warm as a finishing sauce for baked, sautéed or grilled protein

Vinaigrettes Rock!
Most are made in less than 10 minutes using a blender or food processor.

Most can be made in advance and refrigerated. The recipes that use nuts should be made fresh and served immediately.

Store pre-made dressings in a recycled glass jar and give a good shake just before serving.

Most are made using pantry staples and they are all very forgiving of substitutions.

Some recipes call for less-common ingredients such as flavored vinegars or special oils. You can find these items at many large supermarkets, health food stores and online. But you can also substitute more common oils and vinegars without compromising the recipe.

Sun-dried Tomato Vinaigrette
Greek Feta Vinaigrette
Dried-Cherry Vinaigrette
Pecan Vinaigrette
Roasted Red Pepper Vinaigrette
Raspberry Vinaigrette
Orange Vinaigrette

Sun-dried Tomato Vinaigrette
Sun-dried tomatoes lend a rich flavor to this thick dressing. I found it particularly delicious drizzled atop grilled chicken or pork. This recipe contains honey, a natural sweetener. If you are sugar-sensitive try using 1 teaspoon of honey rather than two. When trace amounts of sugar are combined with a protein-dense meal few gastric bypass patients experience dumping problems.

Ingredients:
10 sun-dried tomatoes (not oil cured)
1/4 cup boiling water
1 tablespoon fresh parsley leaves
1 tablespoon fresh basil leaves
1 clove garlic
3/4 cup spicy vegetable juice or tomato juice
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 teaspoons hone
salt and ground black pepper to taste

Directions:
In a small bowl, combine the tomatoes and water. Let soak until soft, about 5 minutes.

Transfer to a food processor or blender. Add the parsley, basil, and garlic. Process until a paste forms. Add the vegetable juice or tomato juice, vinegar, oil, and honey. Season with the salt and pepper. Process until well-mixed. Transfer to a covered container and refrigerate until ready to use.

Makes 1 cup. Per 3-Tablespoon serving: 77 calories, 2.9 grams fat, 2 grams protein and 12.2 grams carbohydrates, 0 cholesterol and 388mg of sodium.

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Greek Feta Vinaigrette
This is an outstanding dressing. We grilled 4-ounce pieces of halibut and served it atop a small bed of fresh greens and drizzled with this vinaigrette. It would also be delicious on lamb or poultry. Feel free to substitute a milder cheese if you don't care for feta.

Ingredients:
1 clove garlic, minced
1/4 cup packed fresh parsley
6 large fresh basil leaves
1/2 cup fat-free chicken broth or vegetable broth
1/4 cup balsamic vinegar
2 ounces feta cheese, crumbled
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon grated lemon rind
1/8 teaspoon ground black pepper

In a food processor or blender, combine the garlic, parsley and basil. Process until finely chopped. Add the broth, vinegar, feta, oil, oregano, lemon rind, and pepper. Process until well-mixed. Serve immediately or transfer to a covered container and refrigerate until ready to use.

Makes 1 1/4 cup. Per 2 Tablespoons: 48 calories, 3.9 grams fat, 2.1 grams carbohydrate, 5mg Cholesterol and 82mg sodium.

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Dried-Cherry Vinaigrette
This dressing is a fabulous finish for roasted meats. Served on roasted turkey it rivals any high-sugar cranberry sauce. We served it with oven-roasted pork tenderloin, roasted sweet onions and mashed butternut squash and received rave reviews.

Ingredients:
3/4 cup boiling water
1/2 cup dried cherries
2 tablespoons walnut oil or canola oil
1 tablespoon raspberry vinegar
1/2 teaspoon sugar

Directions:
In a small bowl, combine the water and cherries. Let soak for 5 minutes.

Transfer to a food processor or blender. Process until smooth. Add the oil, vinegar, and sugar. Process until well mixed. Transfer to a covered jar and store in the refrigerator. Serve at room temperature.

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Pecan Vinaigrette
My favorite way to eat this is tossed with ready-to-eat shrimp. The shrimp should marinate in the dressing for 5-10 minutes at room temperature and then served with a salad of mixed greens. Sprinkle chopped toasted pecans on top for a garnish and serve with a slice of cheese for a full meal.

Ingredients:
12 toasted pecan halves (plus more for garnish)
1/4 cup apple juice
1 tablespoon walnut oil or canola oil
1 tablespoon white-wine vinegar
salt and freshly ground pepper to taste

In a food processor or blender combine the pecans, apple juice, oil and vinegar. Season with the salt and pepper. Process until smooth. This dressing is best served fresh.

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Roasted Red Pepper Vinaigrette
One word: Delicious! This is such a light and refreshing dressing packed with flavor and color. Serve on any grilled meat, poultry or firm fish. The balsamic vinegar with the roasted red peppers is a culinary treat.

Ingredients:
1 cup chopped roasted red peppers
1 clove garlic
1/4 cup packed fresh parsley
8 fresh basil leaves
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Directions:
In a food processor or blender, combine the red peppers, garlic, parsley, basil, oil, and vinegar. Season with the salt and black pepper. Process until smooth. Transfer to a covered container and refrigerate until ready to use.

Makes 1 1/4 cups. Per 3-Tablespoons: 33 calories, 2.8 grams fat, .3 grams protein, 2 grams carbohydrates, 2mg sodium.

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Raspberry Vinaigrette with Bibb Lettuce
This vinaigrette is prepared in a bowl using a whisk and comes together quickly. It is served with bibb lettuce, dried cherries and pine nuts. We added left-over chicken and chopped hard-cooked eggs for a fresh lunchtime salad.

Ingredients:
1 tablespoon raspberry vinegar
1 tablespoon walnut oil
1 tablespoon water
1/8 teaspoon dried tarragon
1/8 teaspoon dried basil
1/8 teaspoon sugar
salt and ground black pepper
4 raspberries
2 heads Bibb lettuce, torn into bite-size pieces
1/4 cup dried cherries
4 teaspoons toasted pine nuts

In a small bowl, combine the vinegar, oil, water, tarragon, basil, and sugar. Season with the salt and pepper. Whisk well to combine. Add the raspberries and mash slightly.

Divide the lettuce among individual serving plates. Sprinkle with the cherries and pine nuts. Drizzle with the dressing.

Serves 4. Per serving: 109 calories, 5.4 grams fat, 2.4 grams protein, 15.2 grams carbohydrate, 0 cholesterol and 6mg sodium.

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Spinach Salad with Orange Vinaigrette
The combination of spinach and orange is refreshing and delicious. This salad is good served with previously grilled salmon, ready-to-eat shrimp or shredded chicken. If you don't tolerate greens simply serve the vinaigrette with protein and garnished with dried cranberries and toasted walnuts.

Ingredients:
2 tablespoons orange juice
2 tablespoons walnut oil
2 tablespoons white-wine vinegar
1/2 teaspoon orange zest
salt and freshly ground black pepper
6 cups fresh baby spinach, washed and dried
2 navel oranges, peeled and cut into bite-size pieces
1/2 cup dried cranberries
1/4 cup chopped toasted walnuts

Directions:
In a small bowl, combine the orange juice, oil, vinegar, and orange rind. Season with the salt and pepper. Whisk to combine.

In a large bowl combine the endive, spinach, oranges, cranberries, and walnuts. Toss to mix. Add the vinaigrette and toss gently to mix. Serve with the protein of your choice. Garnish with additional orange slices, cranberries and walnuts.

Serves 6. Per serving: 121 calories, 7.8 grams fat, 3.3 grams protein, 11 grams carbohydrates, 4.3 grams fiber, 0 cholesterol, and 34mg sodium.

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