Versatile Vinaigrette

This is just a quick, easy, make ahead vinaigrette that can be used for all types of salads.  I pulled this recipe out of my cooking light 2005 year book.  We use this all the time on chopped salads, and I will give you an example in my next post.

1 cup veggie broth

2 tsp. cornstarch

2 T. red wine vinegar

1 T. EVOO

1 tsp. sugar

1/4 tsp. salt

1/8 tsp. fresh ground pepper

1. Combine broth and cornstarch in a small saucepan, stirring with a whisk.  Bring to a boil over medium heat; cook 1 minute, stirring constantly.  Remove from heat, and stir in vinegar and remaining ingredients.  Cover and chill.  Stir before using.  

Only 21 calories for 2 T!!!!!!!

For Dijon vinaigrette:  Add 2 teaspoons Dijon mustard to broth mixture with red wine vinegar and remaining ingredients.

Super Spinach Salad Dressing

Ok Sorry...NO PIC!! I have no idea how to take a good picture of dressing. So I will just give you the recipe. This is my go to dressing for spinach salads.


1 cup ketchup
3/4 cup cider vinegar
3/4 cup canola oil
1/2 cup sugar
1 tsp. salt
1 tsp. worcestershire

Whisk all together until oil and vinegar has combined. Serve with Spinach salad!!

The Verdict: Abe loves this dressing, he was complaining that I had not made it in a while, so here you go!! This is a great dressing to take with a salad to a party, or just to enjoy at home. I usually half this recipe when it just the two of us, and it lasts a while.