Basic Olive Oil And Vinegar Vinaigrette Low Gi South Beach Food

OLIVE OIL AND BALSAMIC VINEGAR SALAD DRESSING

Steps:

• Add balsamic vinegar to a jar with lid.
• Add garlic, pepper, and salt.
• Put lid on mason jar and shake to mix dressing.
• Place Dijon in next and shake again to mix.
• Lastly add the olive oil.
• Allow to sit for around an hour so flavors meld together.

BASIC VINAIGRETTE DRESSING WITH 8 VARIATIONS

Steps:

• Shake all ingredients for your chosen variation together in a tightly-lidded container OR whisk together in a small bowl.
• Let stand 10 minutes to rehydrate dried herbs and blend flavors.
• Shake again then dress salad as desired.
• Note -- I recommend the lemon dressing on spinach.
• Note -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong greens such as escarole, curly endive, and dandelion greens.
• Note -- The sweeter version of the mustard dressing is great for a vinegar coleslaw if you discover that you have accidentally gotten one of those occasional cabbages that are a touch on the bitter side.
• Note -- feel free to play with other seasonings, more complex blends, flavored oils, and flavored vinegars. Once you've learned the technique you can customize your salad dressing to suit just about any meal.

BASIC VINAIGRETTE

Steps:

• Whisk the vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper in a large bowl until combined. Slowly drizzle in the oil in a steady stream, whisking constantly, until the dressing is emulsified and smooth. (If you're using a vinegar high in acid, you might need to add a little more oil to taste.) Refrigerate any leftovers.

BASIC OLIVE OIL AND VINEGAR VINAIGRETTE (LOW GI, SOUTH BEACH)

Steps:

• Combine all of the ingredients in a jar.
• Shake well.
• Refrigerate.
• Variations: Add one of the following-- four cloves of crushed garlic, a squirt of lemon or lime juice, 2 tsp of fresh chopped basil, 2 tsp of minced scallion, 2 tsp fresh thyme, 2 tsp of fresh marjoram.

FLOURLESS CREPES

Steps:

• Wisk all ingredients together till frothy. (Maybe 15-20 strokes).
• Heat a small non-stick skillet or crepe pan coated with cooking spray over medium heat.
• Pour 1/3 of batter (about 1/8 of a cup) into pan and swirl to coat. You want the entire bottom of the pan evenly covered. (If there are 'holes' in your batter take a little of the batter to fill in.).
• Cook about 1 min until nicely set and slightly browned - the top will look cooked.
• Flip to brown the second side.
• Remove from pan onto waiting plate and repeat until batter is gone.
• Fill with your choice of toppings - fruit, ricotta cheese, etc -- .

BALSAMIC VINEGAR AND OLIVE OIL DRESSING

Steps:

• In a medium glass mixing bowl combine the oregano, thyme, oil, vinegar, salt and pepper. Mix together and pour mixture into a bottle, using a funnel to keep yourself from losing oil. Cover tightly and store at room temperature.