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Salad Dressing Vinaigrette - Multiple options
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1 part acid to 3-4 parts oil (4 parts less astringent)
Acid examples: Vinegar, citris juice, tomato puree or soy sauce
Oil example: Any liquid at room temp

Basic White Wine Vinaigrette
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- Makes 1 cup, refridgerate up to 2 wks
- 1/4 cup white wine vinegar
- 3/4 cup extra-virgin olive oil
- fine salt
- Freshly cracked black pepper

1) Put vinegar in small bowl
2) Whisk as you pour in olive oil in a steady stream
3) Continue whisking until it slightly thickens. Season to taste with salt + Pepper.

Variations:
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- Balsamic vinaigrette: Use balsamic vinegar instead of white wine vinegar
- Red wine vinaigrette: Use red wine vinegar
- Lemon vinaigrette: Use fresh lemon juice instead of white wine + zest of one lemon
- Lemon vinaigrette #2: 1/4 white vinegar, 1/4 olive oil, 2 tbsp lemon juice, fresh pepper
- Mustard vinaigrette: Add 1-2 tbsp dijon or whole grain mustard to vinegar in step 1
- Honey vinaigrette: Add 1-2 tbsp honey to vinegar in step 1 
- Sesame vinaigrette: Use rice vinegar, 1/4 cup toasted sesame oil and 1/2 cup canola oil
- Ginger miso vinaigrette: Use rice vinegar, add 1 tbsp grated fresh ginger and 2 tbsp white miso in step 1
- Strawberry vinaigrette: Blend these together for 2 min-1 cup chopped strawberry, 2 tbsp honey, 5 tbsp apple cider vinegar, 1/3 cup EV olive oil, 1 tsp salt, 1/4 tsp black pepper

Raspberry Balsamic Vinaigrette
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- 1 cup fresh raspberries
- 1 tbsp white sugar
- 2/3 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tbsp honey
- 1/2 tsp salt

1) Mix raspberry = sugar in bowl; set aside about 10 minutes until juicy. Then mash with fork until liquified
2) Pour all into a jar and shake OR blend in food processor
Tip: Store in fridge. Use strainer if you want to remove seeds. Add water + whisk if you want thinner.