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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