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!)
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
- 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