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Dijon Mustard Vinaigrette
- 1 tsp Dijon mustard
- 1 1/2 TB red wine vinegar
- 1/4 C olive oil
- season with salt and pepper
Whisk the olive oil and blend in the mustard and vinegar. Season with salt and pepper
Makes about 3/4 C
Buttermilk and Blue Dressing
- 1/4 C buttermilk
- 1 TB white wine vinegar
- 2 TB mayonnaise OR plain Greek yogurt
- 2 TB crumbled blue cheese
- salt/pepper to taste
Combine all ingredients and serve immediately.
Lemon Tahini Dressing
- 1/3 cup well-stirred tahini
- 1/3 cup water
- 1/4 cup plus 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 1/4 tsp sugar
- 1/3 tsp salt
Heavily whisk until incorporated OR use a food processor.
