Food recipes
French Dressing (Vinaigrette)
French Dressing (Vinaigrette) Ingredients: vinegar, red wine salt, table spices, pepper, black oil, olive, salad or cooking Directions: In a bowl mix vinegar, salt, and pepper with a wire whisk. Add oil and mix vigoro...
French Dressing (Vinaigrette)
Ingredients:
vinegar, red wine
salt, table
spices, pepper, black
oil, olive, salad or cooking
Directions:
In a bowl mix vinegar, salt, and pepper with a wire whisk.
Add oil and mix vigorously until well blended and slightly thickened.
Use to dress green or vegetable salads.
VARIATIONS
Garlic French Dressing: Drop 1 peeled, bruised clove garlic into dressing and let stand 1-2 hours at room temperature; remove garlic before using dressing.
Per Tablespoon: 90 C, 0 mg CH, 35 mg S*
Tarragon French Dressing: Make dressing with tarragon vinegar and add 1 tablespoon minced fresh or 1/2 teaspoon dried tarragon.
Per Tablespoon: 90 C, 0 mg CH, 35 mg S*
Roquefort French Dressing: Prepare dressing as directed and crumble in 3 tablespoons Roquefort cheese.
Cover and let stand several hours at room temperature before using.
Per Tablespoon: 95 C, 1 mg CH, 65 mg S*
Spanish Vinaigrette: Prepare dressing as directed and place in a shaker jar with 1 tablespoon minced green olives and 1 teaspoon each minced chives, capers, parsley, and gherkin, and 1 sieved hard-cooked egg yolk.
Shake, let stand at room temperature 1/2 hour; shake again before using.
Per Tablespoon: 95 C, 15 mg CH, 55 mg S*
Chiffonade Dressing: Prepare dressing as directed, then mix in 2 tablespoons each minced ripe olives, chives, and sweet green pepper and 1 minced hard-cooked egg.
Per Tablespoon: 95 C, 15 mg CH, 45 mg S*
Sweet French Dressing: Prepare dressing as directed, then mix in 1/4 cup each orange juice and honey or superfine sugar.
Use to dress fruit salads.
Per Tablespoon (with honey): 105 C, 0 mg CH, 35 mg S*
Per Tablespoon (with sugar): 105 C, 0 mg CH, 35 mg S*
Ingredients:
vinegar, red wine
salt, table
spices, pepper, black
oil, olive, salad or cooking
Directions:
In a bowl mix vinegar, salt, and pepper with a wire whisk.
Add oil and mix vigorously until well blended and slightly thickened.
Use to dress green or vegetable salads.
VARIATIONS
Garlic French Dressing: Drop 1 peeled, bruised clove garlic into dressing and let stand 1-2 hours at room temperature; remove garlic before using dressing.
Per Tablespoon: 90 C, 0 mg CH, 35 mg S*
Tarragon French Dressing: Make dressing with tarragon vinegar and add 1 tablespoon minced fresh or 1/2 teaspoon dried tarragon.
Per Tablespoon: 90 C, 0 mg CH, 35 mg S*
Roquefort French Dressing: Prepare dressing as directed and crumble in 3 tablespoons Roquefort cheese.
Cover and let stand several hours at room temperature before using.
Per Tablespoon: 95 C, 1 mg CH, 65 mg S*
Spanish Vinaigrette: Prepare dressing as directed and place in a shaker jar with 1 tablespoon minced green olives and 1 teaspoon each minced chives, capers, parsley, and gherkin, and 1 sieved hard-cooked egg yolk.
Shake, let stand at room temperature 1/2 hour; shake again before using.
Per Tablespoon: 95 C, 15 mg CH, 55 mg S*
Chiffonade Dressing: Prepare dressing as directed, then mix in 2 tablespoons each minced ripe olives, chives, and sweet green pepper and 1 minced hard-cooked egg.
Per Tablespoon: 95 C, 15 mg CH, 45 mg S*
Sweet French Dressing: Prepare dressing as directed, then mix in 1/4 cup each orange juice and honey or superfine sugar.
Use to dress fruit salads.
Per Tablespoon (with honey): 105 C, 0 mg CH, 35 mg S*
Per Tablespoon (with sugar): 105 C, 0 mg CH, 35 mg S*