Oil Free Italian Vinaigrette Food

ITALIAN VINAIGRETTE

Italian Vinaigrette image

Red wine vinegar and Italian herbs will dress up your next tricolored salad.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1/4 cup red wine vinegar
2 tablespoons Dijon mustard
2 teaspoons dried Italian herbs
Kosher salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

Steps:

Whisk together the vinegar, mustard, herbs and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.

ITALIAN VINAIGRETTE

Italian Vinaigrette image

Provided by Food Network Kitchen

Categories condiment

Time 10m

Yield about 3/4 cup dresssing

Number Of Ingredients 7

Ingredients

1/4 cup red wine vinegar
1 teaspoon dijon mustard
1/2 teaspoon dried oregano
1 small clove garlic, minced
Pinch of sugar
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil

Steps:

Combine the vinegar, mustard, oregano, garlic, sugar, 1/2 teaspoon salt and a few grinds of pepper in a jar. Cover and shake until combined. Add the olive oil, cover and shake again until smooth. (The dressing will keep, refrigerated, up to 1 week.)

OIL-FREE ITALIAN VINAIGRETTE

Oil-Free Italian Vinaigrette image

Make and share this Oil-Free Italian Vinaigrette recipe from Food.com.

Provided by Dancer

Categories Salad Dressings

Time 15m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup water
2 tablespoons powdered fruit pectin
1 tablespoon grated parmesan cheese
4 teaspoons white wine vinegar or 4 teaspoons vinegar
1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
1 teaspoon sugar
1/4 teaspoon celery seed
1/8 teaspoon dry mustard
1/8 teaspoon pepper
1 dash paprika
1 clove garlic, minced

Steps:

Combine water, powdered fruit pectin, parmesan cheese, white wine vinegar or vinegar, oregano, sugar, celery seed, dry mustard, pepper, paprika, garlic, and dash salt in a screw-top jar.
Cover and shake well (be sure all pectin is dissolved).
Chill several hours.
To store remaining dressing, cover and store in the refrigerator up to 3 days.
Shake before serving.

Nutrition Facts : Calories 5.3, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.4, Sodium 8.1, Carbohydrate 0.7, Fiber 0.1, Sugar 0.4, Protein 0.3

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