Zesty Lemon Vinaigrette
Sherry Vinaigrette with Currants
Harissa Vinaigrette
Garlic-Basil Vinaigrette
St. Andrew's Champagne Vinaigrette

Zesty Lemon Vinaigrette

Yield: 16 servings

1/2 cup lemon juice 2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons water
1 tablespoon chopped fresh or 1 teaspoon dried oregano 1 tablespoon olive oil
1 tablespoon honey 1 tablespoon Dijon mustard 1 teaspoon salt
1/2 teaspoon fennel seeds, crushed
1/4 teaspoon crushed red pepper
2 garlic cloves, minced

Combine all ingredients in a jar. Cover jar tightly, and shake vinaigrette vigorously. Yield: 1 cup (serving size: 1 tablespoon).

Nutritional Information: CALORIES 16 (51% from fat); FAT 0.1g (sat 0.1g, mono 0.6g, poly 0.1g); PROTEIN 0.1g; CARB 2.1g; FIBER 0.1g; CHOL 0mg; IRON 0.1mg; SODIUM 102mg; CALC 5mg

Sherry Vinaigrette with Currants

Yield: 16 servings

1/3 cup sherry vinegar 1/3 cup water
1/4 cup currants
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard 1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
4 garlic cloves, crushed

1. Combine all ingredients in a jar. Cover tightly, and shake vigorously. Yield: 1 cup (serving size: 1 tablespoon).

Nutritional Information: CALORIES 23 (68% from fat); FAT 1.8g (sat 0.3g, mono 0.5g, poly 0.8g); PROTEIN 0.1g; CARB 0.9g; FIBER 0.1g; CHOL 0mg; IRON 0mg; SODIUM 121mg; CALC 2mg

Harissa Vinaigrette

Yield: 6 servings

2 tablespoons paprika

2 teaspoons ground cumin 1 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon sherry vinegar
2 red bell peppers, roasted and peeled (about 3/4 cup) 1 garlic clove

1. Combine all ingredients in a blender; and process until smooth.

Garlic-Basil Vinaigrette

Yield: 6 servings

1/3 cup low-salt chicken broth 1-1/2 tablespoons chopped fresh basil
1 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard 3 garlic cloves, halved
Freshly ground pepper

1. Combine all ingredients in a blender; process until smooth. Yield: 6 tablespoons (serving size: 1 tablespoon).

Nutritional Information: CALORIES 20 (81% from fat); FAT 1.8g (sat 0.2g, mono 1.3g, poly 0.2g); PROTEIN 0.2g; CARB 0.8g; FIBER 0g; CHOL 0mg; IRON 0.1mg; SODIUM 22mg; CALC 3mg

St. Andrew's Champagne Vinaigrette

Yield: 14 servings

1/2 cup water 1 teaspoon cornstarch
1/4 cup champagne or white wine vinegar
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper

1. Combine water and cornstarch in a small saucepan, stirring with a whisk until cornstarch dissolves. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat; cool. Stir in vinegar and remaining ingredients. Cover and chill. Yield: 14 tablespoons (serving size: 1 tablespoon).

Nutritional Information: CALORIES 19 (90% from fat); FAT 1.9g (sat 0.3g, mono 1.4g, poly 0.2g); PROTEIN 0g; CARB 0.2g; FIBER 0g; CHOL 0mg; IRON 0mg; SODIUM 84mg; CALC 1mg

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