Vinaigrette Recipes

Keep on hand in your refrigerator to use as a salad dressing or as a light sauce for fish or vegetables. You can easily double or triple this recipe.

This low-fat creamy vegan sauce is similar to mayonnaise or hollandaise, and is a guilt-free sauce for dressing up any steamed vegetable. Here it is napped over asparagus that has been steamed in a microwave.

Adapted from Caviar, Truffles, and Foie Gras by Katherine Alford

Vinaigrette is the preferred derssing in France for green salads, avocados, artichokes, and many kinds of sliced shredded, or chopped vegetables.

Cook soba noodles according to package directions, rinse, drain and cool. In a large bowl, toss noodles with carrot and daikon. Put lettuce on large serving platter. Top with noodle mixture, peppers, tofu, water chestnuts, mandarin oranges, and lychees. Chill until ready to serve. To make dressing, combine the remaining ingredients; mix well. Serve with salad. Makes 10 to 12 servings.

I found a bottle dressing that is also very good. It's called "Ken's Steakhouse Dressing" and it's the raspberry walnut viniagrette. I have only been able to find "LITE" but it tastes very good.

Simple to make, this hot appetizer can be assembled at the last minute. Blanched asparagus bundles are wrapped with bacon, then broiled. They are served with greens and a sprinkle of feta cheese and olives.