Vegetable juice vinaigrette

Published On: Aug 03 2012 07:41:43 AM EDT
Updated On: Aug 03 2012 07:41:27 AM EDT
Vinaigrette salad

killkenny/SXC

Commercially-prepared low-fat and fat-free salad dressings can be unpredictable; many carry a potent taste of vinegar combined with an overkill of sweetness. Using canned vegetable juice (or tomato juice) and dried herbs, this homemade low-fat dressing (just 3 grams fat per tablespoon) can be prepared quickly using ingredients you are likely to have on hand. Toss it with greens or with chilled pasta, steamed vegetables, and chicken for a low-fat lunch that is a fine substitute for a sandwich in a brown-bag lunch.

¼ c. mixed vegetable juice or tomato juice
2 tbsp. extra-virgin olive oil
2 tbsp. red wine vinegar
1 tsp. fresh lemon juice
2 cloves garlic, minced
½ tsp. Dijon mustard
1 tsp. minced fresh basil, or ¼ tsp. dried
1 tsp. minced fresh oregano, or ¼ tsp. dried
1/8 tsp freshly ground pepper, or to taste
Dash of salt

Whisk together all of the ingredients in a small bowl. Taste and adjust the seasoning.

Advance Preparation:

If dried herbs are used, allow the dressing to stand for 15 to 30 minutes before serving; it will keep for up to 1 week in a tightly closed container in the refrigerator. If fresh herbs are used, the dressing will keep for 4 days. Whisk or shake before serving.

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