This soy sauce vinaigrette dressing has a tremendously hearty flavor but the consistency is light enough to dress baby greens. Baby greens are immature greens harvested when they're only 15 to 40 days old and, as such, are more tender and bite-sized.
- 1/4 cup vegetable oil
- 4 teaspoons dry red wine (you can use water instead)
- 8 teaspoons soy sauce
- 4 teaspoons red-wine vinegar
- 1 teaspoon ground mustard
- 1 clove crushed garlic (or 1/4 rounded teaspoon garlic powder)
- 1 teaspoon dried marjoram or oregano
- 1/4 rounded teaspoon black pepper
- 2 squirts Tabasco sauce
- In a jar with a lid, combine all the ingredients then cover the jar and shake thoroughly.
- Allow flavors to meld for an hour or so before using, then shake vigorously and taste. Adjust seasonings, if necessary.
- The dressing will keep for a couple of months in the refrigerator.
What Is a vinaigrette?
A vinaigrette is just a basic oil-and-vinegar combination made, usually, with 3 parts oil to 1 part vinegar, salt, and pepper.
Any oil can be used (olive, walnut, pumpkin, sesame, etc.) and any vinegar (red wine, white wine, apple cider, balsamic, etc.). Sometimes vinegar and wine are used.
Then things get interesting. Spices, herbs, shallots, onions, grainy mustard, poppy seeds, sesame seeds and other ingredients can be added according to your taste or whim.
A vinaigrette is a temporary emulsion because the oil and vinegar never completely combine. As soon as it sits for a while, the mixture separates into its separate layers. So remember always to shake a vinaigrette vigorously before using.
|Nutritional Guidelines (per serving)|
|Total Fat||7 g|
|Saturated Fat||0 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||0 g|