Low-Calorie Vinaigrette

Preparation info

  • Makes about

    ¼ cup

    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Traditionally the ratio for vinaigrette dressings has been three or even more oil to one acid. We’ve adjusted it to equal proportions of oil and acid and then added water, a tablespoon at a time, to increase the volume. To add flavor now that the fat has been decreased, we’ve added minced herbs, and used two vinegars.

Combining red wine vinegar with balsamic vinegar brings depth of flavor and a touch of sweetness to the dressing. It is especially good with a mix of greens, such as Boston lettuce, arugula, and radicchio, or a pre-mixed mesclun blend.