Light Italian Vinaigrette

There. I found Wednesday’s to-do list, on which I had written down our new Light Italian Vinaigrette recipe. Doesn’t that sound sophisticated? It’s not, really.

I’m not going to get scientific, but olive oil is supposed to be better for you than soybean oil. And most salad dressings you buy contain soybean oil. So Mom wanted to experiment and make our own salad dressing…one similar to Newman’s Own Lighten Up Italian dressing….with GOOD oils. So this was my first experiment. I like how it turned out.

Light Italian Vinaigrette

1/4 cup apple cider vinegar

1/4 cup olive oil

1/4 cup water

1 heaping tsp. cornstarch

2 garlic cloves, minced

1 T. Parmesan cheese

1/4 tsp. each salt, sugar, pepper, oregano, mustard, and onion powder

1 T. fresh basil, minced

1 T. fresh parsley, minced

In a microwave-safe measuring cup or small bowl, combine water and cornstarch. Microwave for 30-40 seconds or until bubbly. Stir until smooth. Add remaining ingredients; combine well. Pour into a salad dressing bottle and chill before serving. Drizzle over your favorite salad! Yield: 3/4-1 cup

Here’s the calorie count if anyone’s interested. I am.

1 serving (2 tablespoons) has 7 g fat, 1 g saturated fat, 85 mg sodium, and not much else. But believe me, all those herbs are good for you.

I like this initial experiment of Light Italian Vinaigrette. It has a slightly funny off- or after-taste, but overall it’s very pleasing. What will I change on the next experiment? We’ll see what floats my boat then.

~Rachel~

“Let all those who seek You rejoice and be glad in You, and let such as love Your salvation say continually, ‘Let God be magnified!'” Psalm 70:4

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