Yummy-as-can-be
February 19, 2011

Here are four ways to make your vinaigrette yummier.

Basil –  Puree vinaigrette and a handful of fresh basil leaves until smooth.  Serve with crusty bread for dipping.

Moroccan – Stir in 1/2 teaspoon cumin, 2 tablespoons chopped fresh mint and a spoonful of honey.  Drizzle over a tomato or cucumber salad.

Chili – Whisk in 1 teaspoon each minced garlic, grapefruit juice, chopped red chile and 2 tablespoons chopped cilantro.  Drizzle over corn on the cob.

Tangy Mustard – Whisk in 1 tablespoon each mustard, capers and mayo and a handful of chopped fresh dill.  Serve with boiled or roasted potatoes.

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