How do I make a low fat vinaigrette using Canola Oil?
• Mixing your own salad dressing allows you not only to control the fat content but the flavor as well. Traditional salad dressing proportions were 3 to 4 parts oil to 1 part vinegar. For lower fat versions try a 2 to 1 ratio or experiment until you find the proportions of oil and vinegar you like. Try adding chicken broth, wine, fruit juice or even a little water to stretch your salad dressing without increasing fat content. • A basic vinaigrette is the most versatile dressing. Blend canola oil and vinegar, then add herbs and spices such as salt, pepper, garlic, mustard, ginger or whatever your tastebuds desire. Substitute lemon, lime or orange juice for vinegar if you like. • To make a vinaigrette, simply combine ingredients in a jar, cover tightly and shake until blended. For a more stable emulsion and a creamier texture, blend in a blender for one minute. An emulsion is a stable mixture of two liquids such as oil and vinegar that normally separate from each other. Emulsions can be
