|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 1mg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
All it takes is the simple combination of soy sauce, red wine vinegar, and a few seasonings to yield this flavorful soy vinaigrette salad dressing. The soy adds an umami flavor that makes the dressing wonderful on fresh greens of any kind. It has a light consistency and is low in fat, making it perfect for a lunchtime or first-course salad. Also, use this vinaigrette to marinate beef, chicken, or pork for grilling, but remember to let the vinaigrette infuse the meat for less than 30 minutes, as the acid in the vinegar can make it mushy.
Homemade salad dressing is typically healthier than using store-bought products because you can adjust the recipe to your taste. Swap the red wine vinegar for rice wine vinegar and add a dash of sesame oil for an Asian-style vinaigrette. Or replace half of the vinegar with lemon juice and the hot sauce with red pepper flakes for an Italian-style dressing. As long as the proportions stay the same between the oil, vinegar, and other liquid (water or wine), you can customize the recipe to your tastes. Fresh or dried herbs or thinly chopped shallots are also a great addition to the recipe.
Make the dressing ahead of time and store it in the fridge, or double the amounts and have a jar of soy dressing ready for when you need it—it will keep for up to a month refrigerated.
Steps to Make It
Gather the ingredients.
Combine all of the ingredients in a jar with a tight-fitting lid. Screw the lid on the jar tightly and shake thoroughly.
For best results, allow flavors to meld for an hour before using. Shake vigorously before using, taste, and adjust seasonings as needed.
What Is Vinaigrette?
A vinaigrette is a basic oil-and-vinegar combination that's frequently used as a salad dressing. From the French term for "small vinegar," these types of dressings have been around for centuries. It's often made with a 3:1 ratio of three parts oil to one part vinegar. It can be seasoned with salt and pepper and other spices. Any oil (olive, walnut, canola, sesame, etc.) and any vinegar (red wine, white wine, apple cider, balsamic, etc.) can be used in the mixture. Sometimes vinegar and wine are used to add more flavor, but water is also used to thin out some preparations.
Spices, fresh herbs, shallots, minced onions, garlic, mustard, poppy seeds, sesame seeds, and other ingredients can be used to further flavor the vinaigrette. Fresh fruit juice from lemons, limes, oranges, or grapefruit can also be incorporated. Pineapple and apple juice are used to flavor sweeter preparations. So any and all ingredients have a place in a vinaigrette as long as you keep the ratio of oil to vinegar steady.
A vinaigrette is a temporary emulsion since the oil and vinegar never completely combine. As soon as it sits for a while, the mixture will separate into an oil layer and a vinegar layer. For best results, always remember to shake a vinaigrette vigorously before using.
- Water is a good substitute for the vinaigrette's red wine.
- Use 1/4 teaspoon garlic powder instead of fresh garlic.
- Dried oregano will work if you don't haver marjoram.