Vinaigrettes

Simple vinaigrette is super-easy to make and is a healthy alternative to creamy, store-bought dressings. Its main ingredients are oil and vinegar, but you can change up the flavors by mixing in mustard, garlic, soy sauce or even another type of oil. Food & Wine’s guide helps you with creative combinations, provides tips for preparing your vinaigrette in under five minutes and using up any leftovers the next day. Stand back—your salads are about to get better than ever.

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Basic Vinaigrette

A good, puckery vinaigrette has a ratio behind it: three parts oil to one part acid. Acid can take the form of vinegar or citrus juice. “Once you understand that, you got this,” says chef Hugh Acheson. “Add whatever you want. Go flavor-crazy. Shake that jar. Work those forearms.” If you make too much, it will keep in the fridge for seven to 10 days in a sealed container.  Slideshow: More Salad Dressing Recipes
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Leeks Vinaigrette 


Le Coucou chef Daniel Rose updates the classic French leeks vinaigrette with fresh lime juice and honey. Slideshow: More Leeks Recipes
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Coriander Vinaigrette

Chef Susan Feniger amps up her supersimple vinaigrette with toasted coriander and fresh cilantro.  Slideshow: More Salad Recipes
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Citrus Vinaigrette

White balsamic vinegar is the magic ingredient in this tasty citrus vinaigrette from cookbook author Joanne Weir. Slideshow: More Salad Dressing Recipes
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Ginger Vinaigrette

Melissa Rubel Jacobson says the easiest way to peel fresh ginger for this punchy Asian-inspired vinaigrette is to scrape it with the edge of a spoon. She then grates it on a Microplane zester (other fine graters work well, too) before using it in the dressing. Plus: More Perfect Salad Dressings    Great Green Salads  
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Citrus-Poppy Seed Vinaigrette

Bobby Flay combines lime, orange and grapefruit juices for a dressing that's great on greens or fruit, especially honeydew.    More Salad Dressing Recipes  
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