Randy Mayor; Lydia DeGaris-Pursell
Yield
1 cup (serving size: 2 tablespoons)

Cornstarch, commonly used as a thickening agent, gives this red wine vinaigrette body so it can better coat a salad.

How to Make It

Step 1

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

Step 2

Note: Store remaining vinaigrette in refrigerator for up to a week.

Step 3

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

Step 4

Roasted Garlic Vinaigrette: Add 2 teaspoons bottled minced roasted garlic to broth mixture with red wine vinegar and remaining ingredients.

Step 5

Cumin-Lime Vinaigrette: Omit vinegar. Add 3 tablespoons fresh lime juice and 1/4 teaspoon ground cumin to broth mixture with oil and remaining ingredients.

Ratings & Reviews

texasfoodie's Review

CAgirlinIA
June 25, 2013
Very close to what is used at Cafe Express on their Smoked Turkey Cobb Salad.

CAgirlinIA's Review

coyote36
February 06, 2013
I agree (has potential). This is a good base for a "diet" salad dressing but you have to use some imagination with it. For instance, I like the Dijon mustard recipe but add honey instead of sugar. I love the cumin-lime one (especially with avocado) but also add a little lime zest and chopped cilantro, neither of which adds any real calories, and without the sugar. I wonder how green peppercorns would be with enough plain yogurt to make it creamy?

coyote36's Review

texasfoodie
May 16, 2009
Skip the vegetable broth. Potential with a seasoned rice vinegar or balsamic vinegar. I'd also half the sugar.