Vinaigrettes. etc.

This post was created for a Take the Rose Instead (guaranteed weight loss, one healthy choice at a time) client who complained that nothing tasted good. Life it too short to eat anything that doesn't taste good! Vinaigrettes, used sparingly, bring new life to raw or steamed vegetables, and fresh fruits. And the best part is, unlike pre-made salad dressings and marinades, you actually know what is in them! Have you ever read the ingredients on prepared salad dressings? I can't even pronounce some of them!

If you have already prepared your own dressings with fresh, natural ingredients,, making a salad or delicious vegetable  is quick and easy. The lemon and balsamic vinaigrettes can also be used as marinades on chicken, fish, etc. Avocados filled with fresh orange segments or melon balls come alive with the poppy seed. It is also great on fresh pears, on a bed of fresh raw spinach, or a mixed green salad with fresh raspberries or strawberries, red onion and pecans.

Over the holidays I ran out of my three favorite vinaigrettes - 

Balsamic Vinaigrette
Greek Lemon Dressing
Poppyseed Dressing

So today I made more and doubled the recipes for enough to share. The Balsamic and Lemon are the base and they can be enhanced by adding herbs such as basil, rosemary and oregano. A couple of tablespoons of Parmesan or Romano cheesed gives them an entirely different flavor. It's so much fun to play in the kitchen.

Salads, potatoes and vegetables are all improved with a small amount of dressing. I used the Greek Lemon Dressing on the asparagus below.

The poppy seed raspberry dressing is wonderful on fruit salads, or a salad made with greens with fruit added. Or cut an avocado in half and pour a little of the dressing in the center. You won't need a lot - the dressings add a lot of flavor. 

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