Lower-Fat Salad Drizzle

  • Yield: 16 servings

Traditional vinaigrette is three parts oil to one part vinegar. In this recipe, a little fruit juice stands in for part of the oil.


1/3cup extra-virgin olive oil
1tablespoon Dijon-style mustard
2tablespoons chopped fresh herbs such as basil, thyme, rosemary, oregano or chives or 1 tablespoon dried
2tablespoons fruit juice such as orange, apple or tomato
2tablespoons balsamic vinegar
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste


  1. Combine all ingredients in a food processor fitted with the metal blade or blender and process or puree 1 minute or until smooth. Makes 1 cup.

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