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 now available on Amazon, Book Baby, and Book Depository. Order now for the holidays!

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