Low-Fat Vinaigrette

By gnikylime

Multiple variations of low fat vinaigrette.

Ingredients

• 6 T. water
• 1/4 c. extra-virgin olive oil
• 3 T. red or white wine vinegar
• 2 t. minced shallot or red onion
• 2 t. Dijon mustard
• 1 medium garlic clove, minced or pressed
• 1 t. minced fresh thyme leaves
• 1/2 t. table salt
• 1/4 t. ground black pepper
• ~ Option 2: Balsamic
• Substitute balsamic vinegar for wine vinegar and oregano for thyme.
• ~ Option 3: Raspberry
• Substitute raspberry vinegar for wine vinegar. Omit garlic and mustard and increase shallot or red onion to 4 t.
• ~ Option 4: Honey-Dijon
• Substitute vegetable oil for olive oil and cider vinegar for
• wine vinegar. Increase mustard to 2 T. Omit shallot and thyme and add 2 T. honey and, if desired, 1 T. poppy seeds.

Preparation

Step 1

1. Shake all ingredients together in a container with a tight-fitting lid.
2. Dressing can be refrigerated for up to 1 week; bring to room temperature, then shake vigorously to recombine before using.