"The Best Dressed" Herb Vinaigrette is a delicious, cholesterol free, versatile dressing. You can use it for any type of salad including Chef, Greek and Spinach. It is especially good for pasta salads, grilling vegetables or as a marinade.
INGREDIENTS: A special blend of Canola oil, red wine vinegar (naturally-occuring sulphites), fresh garlic, salt, mustard, spices and seasonings.
Wash and dry 1 large Romaine or Iceberg lettuce and tear into salad size pieces. Cut 2c. tomatoes (chunky), 1c. peeled cucumber (chunky) and 1c.(thin rings separated) red onion. Add cut vegetables to lettuce and mix together with 1c. crumbled Feta cheese. Toss salad with desired amount of "The Best Dressed" Vinaigrette. Garnish top of Greek salad with Kalamata olives (preferably pitted) and serve.
Note: An authentic Greek Salad usually omits the lettuce and includes green peppers. All the vegetables and the Feta cheese are cut more chunky style.
PASTA SALAD (pictured above)
Prepare your favourite "short" pasta such as penne or fusilli as per the directions on the package and allow to cool. Prepare your choice of vegetables (preferrably by grilling) such as mushrooms, red onions or scallions, red, green or yellow peppers, broccoli or asparagus tips, and cut into bite-size pieces and add to cooled pasta. I also like to put in capers or olives or sundried tomatoes for a little extra "zing". Using "The Best Dressed" Vinaigrette, pour desired amount over pasta and mix well. Allow to stand, refrigerated, for about 1 hour prior to serving. Note: The pasta has a tendancy to absorb the dressing, so be sure to add some more just before serving - enough to moisten the salad. This pasta salad can be made a day ahead as long as you add more Vinaigrette just before serving.
"The Best Dressed" Vinaigrette is a terrific and versatile marinade. For MEAT and POULTRY....after washing and patting dry, pour Vinaigrette over meat or poultry (or process in a plastic bag so you can occasionally toss for overall coverage) for approximately 4-6 hours. For FISH.....after washing and patting dry, pour over fish and let marinate for approximately 1 hour. NEVER re-use dressings or marinades for another purpose after marinating!
For VEGETABLES....make sure to dry vegetables thoroughly before using Vinaigrette so marinade will "stick" better. Here are some examples for marinating vegetables. Portobello mushrooms - remove stems and place mushrooms on large baking sheet with web side up. Spoon Vinaigrette into webbing and allow to sit until ready to grill; Zucchini - slice on the diagonal approximately 1/4" thick and place in plastic bag. Add Vinaigrette, shake well and allow to sit until ready to grill. Be sure to drain the excess dressing from the vegetable before placing on grill. Be sure to grill vegetables on both sides long enough to be tender and get those wonderful grill lines. You can be creative.....try eggplant, carrots and sweet potatoes! If you wish to know how to do any other vegetables, please e-mail me through "Contact Us".
4 Mangos peeled and cut into julienne strips (not too thin) 1/2 cup chopped fresh chives OR 1/3 cup finely chopped red onion 3 tbsps. (or desired amount) of "The Best Dressed" Vinaigrette
Gently mix all ingredients together and refrigerate until about 15 minutes prior to serving. Serves 6