Salad dressings should never overpower your salad. You want salad dressing to add a clean light taste to your earthy greens that are not overly creamy, garlicky or oily. It defeats the whole purpose of a fresh salad.  It’s important to mix your salad and eat it right away. Leaving your salad to sit for more than 5 minutes with the dressing on especially if you salted it will give you one big bowl of blah. The salt will release the water from the leaves and wilt your lettuce in a matter of minutes leaving you with a soggy salad. Don’t be afraid to use the salt, however, it does bring out the flavor of your salad and keep it from tasting bland. Just try to serve and eat it before to much time has gone by.  If I’m serving salad on a buffet, I mix it at the last minute and then call everyone to the table.
Here are salad dressings that are packed with flavor using extra virgin olive oil, lemons, limes, fresh herbs, and an assortment of kinds of vinegar including raspberry, champagne and more.  I usually mix 4 to 5 tablespoons of dressing over a salad that serves 4 to 6 people. You can use more if you like but make sure not to use so much that you lose the flavor and freshness of why you want to have a salad in the first place. I will keep adding new dressings to this page.
SHALLOT VINAIGRETTE

1 tablespoon Dijon mustard
1 tablespoon finely chopped shallot
3/4 cup extra-virgin olive oil
2 tablespoons rice wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
Combine the mustard and shallot in a bowl, and whisk in the olive oil slowly. Continue to whisk to incorporate all the ingredients until smooth. Add the rice wine vinegar, apple cider vinegar, and lemon juice. Whisk to blend all ingredients until smooth. Add salt, shake well. This vinaigrette will keep in an airtight container for up to a week in the refrigerator.
RASPBERRY VINAIGRETTE

1/2 cup extra-virgin olive oil
2 tablespoons walnut oil
1 teaspoon finely chopped shallots
2 tablespoons rice wine vinegar
1 tablespoon raspberry vinegar
1/4 teaspoon kosher salt
In a glass bowl, combine all of the ingredients and whisk together well.  Store in an airtight container in the refrigerator for up to 3 days.
BLUE CHEESE DRESSING

2/3 cup buttermilk
1 cup sour cream
2 tablespoons champagne vinegar
6 ounces blue cheese
1/8 teaspoon cayenne pepper
Whisk together the buttermilk and sour cream until smooth, add the vinegar and whisk in. Break the blue cheese into pieces and fold into the buttermilk mixture. Sprinkle the cayenne over the top, and mix
Cover tightly. This dressing will keep in the refrigerator for 3 days
CHAMPAGNE VINAIGRETTE

Makes 1/3 cup
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons champagne vinegar
1 small garlic clove, smashed
1 teaspoon minced shallot
1/8 teaspoon kosher salt
Cracked pepper
Whisk together the olive oil, Dijon mustard, and champagne vinegar until emulsified. Add the garlic, shallot, and salt and stir. Add pepper to taste. Place in an airtight container and let sit for at least an hour. This dressing will keep in the refrigerator for 4 days in an airtight container.
BALSAMIC DIJON VINAIGRETTE
Makes about 1-1/2 cups

1 tablespoon Dijon mustard
1 small shallot, minced fine
1/4 teaspoon kosher salt
1/2 cup extra-virgin olive oil
1 tablespoon rice wine vinegar
1 tablespoon sherry wine vinegar
3 tablespoons balsamic vinegar
1 tablespoon sherry wine vinegar
In a bowl whisk the mustard, shallot, and salt. Add the olive oil and whisk until the oil is incorporated into the mustard. Add the rice wine vinegar, sherry wine vinegar, and balsamic vinegar, mix well.
This vinaigrette will keep in the refrigerator in an airtight container for up to 4 days.
About 1-1/2 cups
ASIAN SLAW VINAIGRETTE

2 tablespoons low-sodium soy sauce
2 tablespoon fresh lime juice
1/4 cup dark brown sugar
1 small serrano chili pepper, chopped
2 tablespoon chopped fresh cilantro
1 tablespoon minced fresh ginger root
1 tablespoon dark molasses
1/4 cup peanut oil
1/4 cup extra-virgin olive oil
In a food processor, combine the soy sauce, lime juice, brown sugar, chili pepper, cilantro, ginger root, and molasses. With the machine running slowly, drizzle in the peanut oil and olive oil until the mixture is blended. It will be thick, creamy, and homogenized. This vinaigrette will keep the refrigerator for 3 days in an airtight container.
LIME & CUMIN VINAIGRETTE

1/2 cup extra-virgin olive oil
1/4 cup fresh lime juice
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon cracked pepper
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh mint
Place all of the ingredients in a bowl and stir well. This vinaigrette will keep in the refrigerator in an airtight container for 2 days.
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