Thanksgiving week is upon us, and I have yet to post a Thanksgiving recipe. I wanted to, but the universe must be conspiring against me! An apple strudel turned out to be a little lackluster (although we ate it all!) and needs to tweaked and remade. A coffee cake turned bizarre when all the Struesel topping sunk to the bottom. (We are working on finishing that one right now!)
Classic Vinaigrette for Savory or Fruit Salads
So, in the meantime, here’s a little gem of a recipe that I can’t believe isn’t on my blog yet: Classic Vinaigrette, and it works very well drizzled over a savory salad or a fruit salad. When I need a very simple side to add to a dinner or lunch, I’ll often slice up a few tomatoes and give them a quick drizzle – or maybe a little cantaloupe gets the treatment. This classic Vinaigrette also pairs especially well with Spinach salads,
Classic Vinaigrette isn’t over the top, it’s just a nice basic workhorse of a dressing. As a matter of fact, it is the first dressing I ever made, way back in the 60’s, my Mom’s recipe. It takes just a couple of minutes to whip up. It’s a far cry from the Western, Thousand Island and Green Goddess dressings of the time. (Ranch, I think was yet to be invented!)
Classic Vinaigrette for Savory or Fruit Salads
Classic Vinaigrette for Savory or Fruit Salads
- 1/2 cup olive or canola oil
- 1/3 cup red wine vinegar (vary with cider, tarragon or malt)
- 3/4 teaspoons salt
- 1/8 teaspoon dry mustard
- 3 – 4 teaspoons sugar
- 1 teaspoon paprika
- 1/2 teaspoon onion juice
Add all ingredients to a jar and shake. Omit onion if serving with fruit. Onion can be easily juiced by grating a small amount, placing it in the corner of a basic, clean towel and squeezing.
Taste and adjust seasonings. Will separate easily so if passing at the table do so in a jar that can be shaken.
From the kitchen of http://www.frugalhausfrau.com
I’ll be bringing this simple little dressing to Fiesta Friday and Throwback Thursday. Check the links to see lots of holiday ideas!
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