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Healthy Salad Dressings

by Terry Farris
continued from page 1
Vinegars
The other key ingredient of a basic salad dressing is an acid, usually lemon juice or vinegar. The simplest French dressing or vinaigrette, for example, is made using one part vinegar to three parts oil, with salt and pepper to season.

The most common vinegars used for dressings are red wine, white wine, sherry, balsamic, tarragon and raspberry.

To make tarragon vinegar, simply plunge several sprigs into a bottle of white wine vinegar and leave to infuse.

For a fruit vinegar, cover crushed fruit of your choice with wine vinegar and leave to infuse for a few days; then strain into a saucepan and boil for 5-10 minutes.

Experiment with the different oils and vinegars for slight variations in flavour.

Vinaigrette dressings are best tossed through lettuce leaves or drizzled over sliced tomatoes and cucumbers just before serving.

Tossing too early makes the leaves go limp.

Healthy salads and dressings:

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