Dress it up

Just as accessories make an outfit, dressings are the finishing touches to salads.

Supermarket shelves are full of options, yet with a few basic ingredients and five to 10 minutes in your kitchen, it’s easy to create your own.
Vinegar and olive oil-based vinaigrettes are light, healthy, and great on greens, vegetables, and fruits. They also refrigerate well.
Either place all ingredients in a jar with a lid and shake well until mixed, or whisk together in a bowl. Sweeten and season to taste.

Here are some ideas for you to try:
Basic vinaigrette
Use one tablespoon of vinegar for every three tablespoons of oil.
Add condiments, and seasonings to taste.
Think garlic, Dijon mustard, whole grain mustard, lemon zest, and herbs, depending on what type of salad you are dressing.

Raspberry Vinaigrette
Add half a cup of fresh raspberry purée in to 3/4 cup vinaigrette. Sweeten with honey. Frozen raspberries can also be used, so put some aside when they are plentiful. If you don’t like raspberries, try strawberries, or blueberries instead.

Avocado vinaigrette
Combine one ripe avocado with 1/4 cup white wine vinegar, juice of one lemon, and salt and pepper to taste, and blend well in a food processer. Slowly add 3/4 cup of olive oil until combined well and creamy.

TOP TIPS
• Use extra virgin olive oil
• Experiment with different vinegars i.e. red wine,
white wine, and balsamic vinegars.
• To add sweetness try honey, maple syrup, and agave syrup.