ONLINE EXTRA: PRIME-TIME VINAIGRETTES — Spring Garden Vinaigrette . . . Hearty Italian Vinaigrette . . . Raspberry Vinaigrette, etc.

Spring Garden Vinaigrette

1 shallot, minced

Pinch salt

2 tablespoons aged sherry vinegar

3 tablespoons lemon juice

Zest of 2 lemons

Zest of 1 orange

Fresh ground black pepper, to taste

1 teaspoon Dijon mustard

½ cup chopped, mixed fresh herbs, such as mint, parsley and chervil

Salt to taste

1 cup extra virgin olive oil

In a mixing bowl, combine the shallots with a pinch of salt, vinegar, lemon juice, citrus zests and ground black pepper, and allow to sit at room temperature for 10 minutes.

Next, whisk in the mustard to form a loose paste. Whisk in the chopped fresh herbs.

Place your mixing bowl atop a damp kitchen towel that has been rolled to look like a doughnut, and whisk rapidly in a counterclockwise direction (if you’re right handed) while slowly drizzling in the olive oil. Add salt to taste. Refrigerate until ready to use with a salad of hearty lettuces, or drizzled over grilled asparagus, English peas or artichokes.

Hearty Italian Vinaigrette

6 tablespoons virgin olive oil

2½ tablespoons red wine vinegar

2 tablespoons chili sauce

1½ teaspoons Worcestershire sauce

1 clove garlic, minced

1½ teaspoons minced fresh parsley

1 teaspoon Italian Herb Seasoning

½ teaspoon sugar

¼ teaspoon salt

½ teaspoon freshly ground black pepper

1 tablespoon freshly grated Parmesan cheese

In a blender, mix all ingredients until well combined.

Yield: About 1 cup.

Approximate nutritional analysis per 2-tablespoon serving: 97 calories, 94 percent of calories from fat, 10 grams fat (1 gram saturated), trace cholesterol, 1 gram carbohydrates, trace protein, 89 milligrams sodium, trace dietary fiber.

Creamy Mustard Dressing

2 hard-cooked eggs, mashed with a fork while still warm

½ teaspoon salt

1½ teaspoons sugar

1 tablespoon coarsely ground black pepper

1 clove garlic, crushed

½ cup virgin olive oil

1 tablespoon Dijon mustard

5 tablespoons heavy cream

¼ cup red wine vinegar

One at a time and in order, thoroughly blend all other ingredients into mashed eggs. Do not substitute. When blended, whisk until smooth.

Yield: About 1¾ cups.

Approximate nutritional analysis per 2-tablespoon serving: 98 calories, 91 percent of calories from fat, 10 grams fat (2 grams saturated), 34 milligrams cholesterol, 1 gram carbohydrates, 1 gram protein, 100 milligrams sodium trace dietary fiber.

Raspberry Vinaigrette

2 tablespoons raspberry vinegar

2 tablespoons raspberry jam

1/3 cup vegetable oil

Combine vinegar and jam in blender or small bowl. Add oil in a thin stream, blending well.

Yield: About ¾ cup.

Approximate nutritional analysis per 2-tablespoon serving: 124 calories, 85 percent of calories from fat, 12 grams fat (1 gram saturated), no cholesterol, 5 grams carbohydrates, trace protein, 3 milligrams sodium, trace dietary fiber.

Sesame and Poppy Seed Dressing

1/3 cup sugar

2 tablespoons sesame seeds

1 tablespoon poppy seeds

1½ teaspoons grated onion

¼ teaspoon Worcestershire sauce

¼ teaspoon paprika

½ cup vegetable oil

¼ cup cider vinegar

In a blender, combine sugar, sesame seeds, poppy seeds, onion, Worcestershire sauce, paprika and oil. Slowly add vinegar until dressing is moderately thick.

Yield: About 1 cup.

Approximate nutritional analysis per 2-tablespoon serving: 173 calories, 77 percent of calories from fat, 15 grams fat (2 grams saturated), no cholesterol, 10 grams carbohydrates, 1 gram protein, 2 milligrams sodium, trace dietary fiber.

Curry Vinaigrette

½ cup vegetable oil

½ cup white vinegar

1 clove garlic, minced

2 tablespoons packed light brown sugar

2 tablespoons minced fresh chives

1 tablespoon curry powder

1 teaspoon soy sauce

Combine ingredients in a lidded jar. Shake well.

Yield: About 1 cup.

Approximate nutritional analysis per 2-tablespoon serving: 111 calories, 89 percent of from fat), 11 grams fat (1 gram saturated), no cholesterol, 3 grams carbohydrates, trace protein, 36 milligrams sodium, trace dietary fiber.

Orange Vinaigrette

¾ cup orange juice (fresh optional)

3 tablespoons balsamic vinegar or red wine vinegar

Grated zest of 1 orange 1 to 2 teaspoons packed brown sugar

1 teaspoon ground cumin

½ cup olive oil

Salt and pepper to taste

Place orange juice, vinegar, zest, brown sugar and cumin in blender. Blend a few seconds. While motor is running, slowly add oil in small thread until mixture is emulsified. (Or, stir rapidly with a fork or whisk.) Season to taste with salt and pepper.

Yield: About 1½ cups.

Pineapple-Sesame Vinaigrette

¾ cups each: canola oil, pineapple juice

¼ cup dark roasted sesame oil

1½ tablespoons Champagne vinegar or white wine vinegar

1 tablespoon each: honey, soy sauce

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Whisk all ingredients together vigorously in a bowl, blender or food processor. Stir to blend before using, or store in a jar with a tight lid in refrigerator; shake well before using.

Yield: About 1¾ cups.

Approximate nutritional analysis per 1-tablespoon serving: 76 calories, 92 percent of calories from fat, 8 grams fat (1 gram saturated), no cholesterol, 2 grams carbohydrates, 1 gram protein, 64 milligrams sodium, no fiber.

Raspberry Vinaigrette

½ cup raspberry vinegar

2 teaspoons Dijon mustard

2 tablespoons sugar- free raspberry jam

2 tablespoons Splenda

¼ cup canola oil

Salt and pepper to taste

Combine all ingredients except oil in a medium mixing bowl with a wire whisk. Once ingredients are combined, slowly pour in the oil while whisking to form an emulsion.

Yield: About 1 cup.

Approximate nutritional analysis per 2-tablespoon serving: 75 calories, 3 grams carbohydrates, 1 milligram sodium, 7.1 grams fat.

Lighter Greek Dressing

½ cup red wine vinegar

1 clove garlic, minced

1 teaspoon shallot, minced

1 teaspoon fresh oregano, minced

1 teaspoon fresh basil, minced

½ tablespoon Dijon mustard

½ cup extra virgin olive oil

Salt and pepper to taste

Combine all ingredients except oil in a medium mixing bowl with a wire whisk. Once ingredients are combined, slowly pour in the olive oil while whisking to form an emulsion.

Yield: About 1 cup.

Approximate nutritional analysis per 2-tablespoon serving: 124 calories, 14.2 grams fat, 5 milligrams sodium, trace of carbohydrates.

Lighter Cream Parmesan Dressing

½ cup light mayonnaise

¼ cup grated Parmesan cheese

¼ cup low-fat buttermilk

2 small garlic cloves, minced

½ teaspoon fresh parsley, minced

½ teaspoon fresh lemon juice

Whisk together all ingredients in a small bowl.

Yield: About 1 cup.

Approximate nutritional analysis per 2-tablespoon serving: 65 calories, 1.6 grams carbohydrates, 118 milligrams sodium, 5.6 grams fat.

Italian Dressing

½ cup plus 2 tablespoons white vinegar

1/3 cup water

¼ cup canola oil

2 tablespoons corn syrup

2 tablespoons grated Romano cheese

2 tablespoons dry pectin

2 tablespoons egg substitute

1¼ teaspoons salt

1 teaspoon lemon juice

½ teaspoon minced garlic

¼ teaspoon dried parsley flakes

Pinch of dried oregano

Pinch of crushed red pepper flakes

Combine all of the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds. Chill at least one hour before serving.

Yield: About 1 1/3 cups.

Approximate nutritional analysis per 2-tablespoon serving: 71 calories, 5.7 grams fat, 5 grams carbohydrates, 300 milligrams sodium, 0.7 grams protein, trace cholesterol, trace fiber.

Honey Mustard Dressing

½ cup light mayonnaise

3 tablespoons honey

3 tablespoons Dijon mustard

1 tablespoon white vinegar

1 tablespoon Splenda

Pinch of paprika

Pinch of salt

Combine all ingredientsin a medium bowl and whisk until combined.

Yield: About 1 cup.

Approximate nutritional analysis per 2-tablespoon serving: 80 calories, 4 grams carbohydrates, 147 milligrams sodium, 5.5 grams fat.

Lighter Tangy Tomato Dressing

½ cup plus 1 tablespoon ketchup

1/3 cup water

¼ cup white vinegar

¼ cup Splenda

2 tablespoons olive oil

¼ teaspoons paprika

¼ teaspoon coarsely ground black pepper

¼ teaspoon garlic powder

¼ teaspoon cayenne pepper

1/8 teaspoon onion powder

Pinch of dried thyme

Combine all ingredients in a small saucepan over medium heat. Bring to a boil, whisking often, then reduce heat and simmer, uncovered for 5 minutes. Cover the dressing until cool, then put it in the refrigerator to chill.

Yield: About 1 cup.

Approximate nutritional analysis per 2-tablespoon serving: 53 calories, 7 grams carbohydrates, 200 milligrams sodium, 3.6 grams fat.

Poppy Seed Dressing

½ cup cider vinegar

¼ cup honey

3 tablespoons Splenda

½ teaspoon dry mustard

¼ cup canola oil

1 tablespoon poppy seeds

Combine all ingredients in a blender and process until smooth. Refrigerate until ready to serve.

Yield: About 1¼ cups.

Approximate nutritional analysis per 2-tablespoon serving: 82 calories, 3 grams carbohydrates, trace of sodium, no fiber, 6 grams fat.

Orange Sesame Dressing

½ cup frozen orange juice concentrate

1 teaspoon honey

2 teaspoons sesame oil

1 tablespoon soy sauce

2 tablespoons rice wine vinegar

¼ cup water

1 shallot, finely minced

2 teaspoons grated fresh ginger

Combine all ingredients in a blender and process until smooth. Refrigerate until ready to serve.

Yield: About 1¼ cups.

Approximate nutritional analysis per 2-tablespoon serving: 36 calories, 6 grams carbohydrates, 103 milligrams sodium, 1 gram fat.

Southwest Dressing

½ cup minced cilantro

¼ cup fresh lime juice

1 teaspoon cumin

½ teaspoon chili powder

2 tablespoons vinegar

2 tablespoons olive oil

Dash of black pepper

Combine all ingredients in a blender and process until smooth. Refrigerate until ready to serve.

Yield: About ¾ cup.

Approximate nutritional analysis per 2-tablespoon serving: 46 calories, 0.8 grams carbohydrates, 3 milligrams sodium, 4.5 grams fat.

Russian Dressing

1 cup light mayonnaise

½ cup chili sauce

1 tablespoon prepared horseradish

1 tablespoon grated onion

1 teaspoon Worcestershire sauce

1 tablespoon fresh parsley, minced

Whisk all ingredients together and refrigerate the dressing in a tightly covered container for at least a few hours to blend flavors.

Yield: About 1 2/3 cups.

Approximate nutritional analysis per 2-tablespoon serving: 75 calories, 4 grams carbohydrates, 439 milligrams sodium, 6.2 grams fat.

V-8 Vinaigrette

6 tablespoons V-8 juice

4 tablespoons red wine vinegar

2 tablespoons extra-virgin olive oil

1 teaspoon Worcestershire sauce

¼ teaspoon salt

½ teaspoon hot sauce

1/8 teaspoon freshly ground black pepper

Whisk all ingredients together and refrigerate the dressing in a tightly covered container for at least a few hours to blend flavors. Shake well before serving.

Yield: About 2/3 cup.

Approximate nutritional analysis per 2-tablespoon serving: 50 calories, 160 miligrams sodium, 5.4 grams fat.

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