Reduced Fat Herb Vinaigrette Food

HERB VINAIGRETTE

Steps:

• Whisk together the lemon juice, herbs, honey 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 of turns of freshly ground black pepper.

HERB VINAIGRETTE

Steps:

• In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in the oil. Whisk in the herbs. Use immediately or store, covered, in the refrigerator for 2 days.

REDUCED-FAT HERB VINAIGRETTE

Steps:

• In a blender, combine the lemon juice, mustard, herbs, garlic, and 1/4 cup cold water; season with salt and pepper. Purée until smooth. With the motor running, add the olive oil in a steady stream until emulsified.

REDUCED-FAT HERB VINAIGRETTE

Steps:

• In a blender, combine lemon juice, Dijon mustard, herbs, garlic, and 1/4 cup cold water; season with coarse salt and ground pepper. Puree until smooth.
• With motor running, add olive oil in a steady stream until emulsified.

LEMON GARLIC DIJON VINAIGRETTE (LOW FAT)

Steps:

• Combine all ingredients in a jar; cover tightly, and shake vigorously.
• Store in refrigerator.