July 22nd: a trio of vinaigrettes

Vacation Day 1. I made enough vinaigrette to last us a week or two. Three kinds:


Maple Balsamic (adapted from Eat, Shrink and Be Merry)


1/4 cup balsamic vinegar
1/4 cup olive oil
1/4 cup apple juice
1/4 cup maple syrup
2 tbsps minced shallots
2 tbsps freshly squeezed lemon juice
1 tbsp Dijon mustard
1 tbsp chopped fresh dill
1 tsp minced garlic
1/4 tsp each salt and freshly ground black pepper


Combine all ingredients in a tightly sealed container and shake to combine.


Makes about 1 1/3 cups.


Raspberry (from July 2010's Chatelaine)

1/4 cup raspberry jam

2 tbsps water

2 tbsps red wine vinegar

freshly ground black pepper to taste

Combine all ingredients in a tightly sealed container and shake to combine.

Makes about 1/2 cup.

Lemon (from my head)

1 garlic clove, pressed

1 tsp Dijon mustard

1 tsp liquid honey

1/4 tsp salt

3 tbsps freshly squeezed lemon juice

1/4 cup extra virgin olive oil

Combine all ingredients in a tightly sealed container and shake to combine.

Makes about 1/2 cup.

As would be expected, Greg likes the balsamic best, Olivia likes the raspberry best and I like the lemon best, so I have now set myself up to make three vinaigrettes on a regular basis. Awesome...