4 International Vinaigrettes

Serves 4

 

½ cup oil

2 tablespoons vinegar or lemon/lime juice

Spices and sweetness to taste 

Try some of our favorites!

 

1. Middle Eastern: 

½ cup olive oil

2 tablespoons lemon juice

Pinch zaatar

1 tablespoon chopped fresh mint

Serving suggestion: Serve over traditional tabouli or tomato-cucumber salad.

 

2. Mexican: 

½ cup olive oil

2 tablespoons lime juice

Mexican seasonings: ¼ t each chili powder, cumin, coriander

Serving suggestion: Serve over tomato-corn-avocado-queso fresco salad.

 

3. Caribbean Island: 

½ cup coconut oil

2 tablespoons fresh orange or lime juice

½ tablespoons orange zest,

1 teaspoon fresh mint , chopped

1 teaspoon fresh parsley chopped,

Serving suggestion: Serve over cold shrimp salad and with finely chipped red chilies and red onions and shredded coconut.

 

4. American:

½ c nut oil such as walnut, hazelnut, pistachio oil

2 tablespoons aged balsamic vinegar

1 tablespoon honey

1 tablespoon fresh basil chopped

Serving suggestion: Serve over arugula, strawberries, crumbled goat cheese and chopped walnuts.

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is available on Aug. 22 on Amazon, Book Baby, and Book Depository. Preorder now!  So excited to share with you!

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