Source: CanolaInfo | Story Posted: September 09, 2009 | Category: Health & Nutrition, Recipes & Cooking

Salads: Info & Tips

With any great salad there is a great vinaigrette! A basic vinaigrette blends an acid, usually vinegar, lemon juice, etc., with oil, salt, pepper and other seasonings. Canola oil, which is light in colour, texture, and taste is ideal for vinaigrettes. It allows for a smooth mouth feel without heaviness. The vinaigrette remains clear and free running when refrigerated.
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Vinaigrette Portions - Make it Healthy!

Preparing your own vinaigrette allows you to control the flavour as well as the fat content. Traditional proportions were 3 to 4 parts oil to 1 part vinegar. For lower fat versions try a 2 to 1 ratio or experiment until you find the proportions of oil and vinegar you like. Try adding chicken broth, wine, fruit juice or even a little water to stretch your vinaigrette without increasing fat content. Blend canola oil and vinegar, then add herbs and spices such as salt, pepper, garlic, mustard, ginger. Substitute lemon, lime or orange juice for vinegar, if you like! Vinaigrettes are the most versatile dressings. Consider them as a marinade for vegetables, poultry or meat!