Balsamic Vinaigrette

1/2 cup balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/3 teaspoon sugar
1/2 teaspoon sea salt
1/8 teaspoon ground black pepper
2 teaspoons lemon juice
1 cup olive oil, or 1/2 cup extra-virgin olive oil and 1/2 cup canola or grapeseed oil

In a 1-quart mixing bowl or a food processor, whisk the vinegar, mustard, garlic, sugar, salt, pepper, and lemon juice. While whisking vigorously, or with the food processor running, drizzle the oil into the balsamic mixture very carefully--slowly at first, then a little faster as the oil in incorporated. This dressing should be fairly thick and will remain emulsified for several days.

Makes 12/3cups

This recipe is from "The Complete Vegan Kitchen".

Enjoy!

Raspberry-Lime Vinaigrette

12 ounces frozen raspberries, thawed
1/4 cup grapeseed oil or nut oil
3 tablespoons lime juice
11/2 teaspoons sugar
1/2 teaspoon salt
Pinch of grated lime zest
Ground white pepper

Use a large spoon to press the thawed raspberries in several batches through a large sieve into a medium-size bowl. Discard the seeds. Add the remaining ingredients, whisk to combine, and pour into an airtight container if not using immediately.

Serves 2 to 4

Japanese Salad Dressing

1 small garlic clove, minced or pressed
¼ medium onion, minced (about 2 tablespoons)
½ medium carrot, grated (about ¼ cup)
1½ tablespoons grated peeled fresh ginger root
¼ teaspoons powdered mustard
1 teaspoon tamari soy sauce
1 teaspoon apple cider or apple juice
½ teaspoon dark sesame oil
½ cup vegetable oil
¼ cup mild rice vinegar (see note)
Salt and freshly ground black pepper to taste

In blender, whirl the garlic, onion, carrot, and ginger for about 30 seconds. Add the rest of the ing., except the salt and pepper, and process until thickened. Stir in salt and pepper to taste.

Will keep for four to five days refrigerated in tightly sealed jar.

Yields about 1 cup.

From:

White Miso / Fresh Herbs Salad Dressing

⅓ cup vinegar (or lemon juice)
2 Tbsp Sweet White Miso
2 cloves garlic, chopped
2 tsp honey (optional)
2-3 Tbsp water
½ cup fresh parsley, basil, chives…
1 cup sesame or light vegetable oil

In blender, mix on high speed all ingredients except oil. Then, with blender on medium speed, slowly add oil. More water can be added if a thinner consistency is desired.

Adapted from South River Miso