Salads and Vinaigrettes with Canola Oil
Any great salad deserves 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 color, texture, and taste is ideal for vinaigrettes. It allows for a smooth mouth feel without heaviness. The vinaigrette will remain clear and free running when refrigerated because of the lower saturated fat content of canola oil.
Preparing your own vinaigrette allows you to control the flavor as well as the fat content. Traditional proportions were 3 to 4 parts oil to 1 part vinegar. Try a 2 to 1 ratio or experiment until you find the proportions of oil and vinegar you like. 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 can also be used as a marinade for vegetables, poultry or meat.
Check out these recipes to get you started:
The sweet flavor of mango will complement almost any salad.
Canola oil’s mild taste lets all the contrasting flavors shine through.
A simple vinaigrette that has a bit of a kick for added flavor.
The combination of maple and citrus is a great addition to crisp greens.
This tart and tangy vinaigrette tastes great over a bed of spinach or mixed greens.