I have to apologize for focusing so much on healthy recipes lately, but food is about all I think about in the run-up to the holidays!
I threw together this vinaigrette back when I made the Italian dip for our election-night party. I ended up making two batches as I spilled half the first batch all over the kitchen counter (that was fun), so we had homemade vinaigrette in the fridge for the next week.
And surprise of surprises, it went fast. Even my "I'll take Italian, please," brother elected to put some on his salad. How's that for an endorsement?
I made the vinaigrette using a stick blender and the beaker that came with it, but naturally it would come together just as well in a regular blender.
Keep in mind also that the more raw garlic you add, the more pungent it will become. It also gets more pungent over time, so keep that in mind when you taste the freshly blended dressing.
Light Paprika Vinaigrette
Source: Pennies & Pounds
Yield: about 1 to 1¼ cups of dressing, about 10 servings
½ cup apple cider vinegar
¼ cup water
2 teaspoons Dijon mustard
2 teaspoons mayonnaise
1 tablespoon sugar
2 teaspoons dried parsley (or 2 tablespoons fresh parsley)
1 teaspoon dried dill (or 1 tablespoon fresh dill)
1 tablespoon paprika
½ teaspoon celery salt
½ teaspoon Lawry's seasoned salt
Freshly ground black pepper
1 or 2 cloves garlic, crushed
¼ medium onion, chopped
¼ cup vegetable oil
1. Put all ingredients except the garlic, onion, and oil in the beaker or pitcher of your blending unit. Pulse to combine.
2. Add the garlic and onion. Purée the veggies into the vinaigrette.
3. Add the oil and let 'er rip. You'll end up with a lovely red emulsion. Enjoy on salad or mixed into your favorite recipe.
Approximate Nutrition Facts (2 tablespoons): Calories: 66; Total Fat: 6.05g; Total Carbs: 2.20g; Dietary Fiber: 0.38g; Sugars: 1.47g; Protein: 0.23g