Today’s Special: Italian Fresco Vinaigrette

• 3/4 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 3 medium garlic cloves, minced
• 1/2 teaspoon Dijon mustard
• 2 tablespoons chopped fresh oregano (use 2 teaspoons of dried if fresh not available)
• Coarse salt and freshly ground black pepper

Prep

• Whisk together oil with vinegar, garlic and mustard in a chilled bowl.
• Add oregano, salt and pepper.
• Drizzle over greens or vegetables until lightly coated.  Reserve extra in fridge for a future daily salad.

For six weeks and beyond, star pupils on the HSR Diet eat a luscious salad for lunch, beautifully dressed, of course.

Watch here for the many tasty ways to rock your daily vinaigrette.

• Today’s Special:  Fresh Herb Vinaigrette
• 6 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1/4 teaspoon dry mustard (optional)
• 3 tablespoons minced fresh herbs (choose one or more: basil, tarragon, chives, parsley)

Prep

In a chilled bowl, make a paste of the wine vinegar and mustard, then whisk in the olive oil.  Add fresh herbs and drizzle over your baby greens or other salad ingredients until lightly coated.  Reserve extra vinaigrette in the fridge for a future salad.

Dijon Mustard Vinaigrette

For six weeks and beyond, star pupils on the HSR Diet eat a luscious salad for lunch, beautifully dressed, of course.

Watch here for the many tasty ways to rock your daily vinaigrette.

Today’s Special: Dijon Mustard Vinaigrette

1 tablespoon of favorite Dijon or coarse-grain mustard

2 tablespoons minced shallot

1/4 teaspoon coarse Kosher salt

Grind of black pepper black pepper

1/4 cup white-wine vinegar

1/3 cup extra-virgin olive oil

prep

Whisk together mustard, shallot, salt, pepper, and white-wine vinegar in a small chilled bowl.  Add the olive oil in a slow stream, whisking briskly.  Dress your daily salad with a light coat of vinaigrette and reserve the extra in the fridge for a future salad.