Description
Pat Piper of Sonoma, California, sends us her recipe rather assertively called Pat's Famous and Healthful Low Cholesterol Salad Dressing. She first tried a balancing act of 1 to 1 (equal parts oil and vinegar). But overly tart results pushed her back to traditional ratios of 3 (oil) to 1 (vinegar). She then elected to combine predominantly monounsaturated olive oil with three significantly polyunsaturated vegetable oils, hoping to bring better nutrition by way of variety. Liking the concept of variety, she also combined several vinegars.
- Makes about 1⅓ cups.
Ingredients
- ¼ cup extra-virgin olive oil
- ¼ cup safflower oil
- ¼ cup soy oil
- ¼ cup peanut oil
- 3 tbsp balsamic vinegar
- 3 tbsp apple cider vinegar
- 1 garlic clove, minced / pressed
- 1½ tbsp crumbled blue cheese
- 1 tsp soy sauce
- ½ tsp dry mustard
- ¼ tsp pepper
- ¼ tsp dried basil leaves
Directions
- In a small bowl or jar, whisk or shake together olive oil, safflower oil, soy oil, peanut oil, balsamic vinegar, cider vinegar, garlic, blue cheese, soy sauce, dry mustard, pepper, and basil.