Hello first-timers, welcome back. Today is a good day for eating light and healthy. I made several salads for you to choose from. I also made a Red Wine Vinaigrette. The first time I made the dressing with Red Wine, I did not like it. So I tweaked it a couple of times and found the one I love. I used Raspberry Infused Red Wine Vinegar. I also had to work with this recipe to get the flavor I wanted. I added a little more sugar. Remember with dressings you may have to adjust with the herbs and spices to achieve the flavor you want.

WORD OF THE DAY:  EMULSIFICATION " A mixture of two or more liquids, one of which is a fat or oil and the other of which is water based, so that tiny globules of one are suspended in the other, this may involve the use of stabilizers such as egg or mustard." ~The Culinary Institute of America~

RECIPE OF THE DAY:  "RED WINE VINAIGRETTE" ( 16 fl oz ) I got this recipe from a cook book that was used in one of my culinary class. I hope you like it.

EQUIPMENT NEEDED: 1 Large Bowl , Whisk, Spoon (for tasting) Sharp knife, and Cutting board ( when using a cutting board, place a damped cloth or towel under the cutting board, this will prevent the cutting board from sliding while you are cutting or chopping.)

INGREDIENTS:  4 fl oz  Red Wine Vinegar, 1 tsp. prepared mustard (this will emulsify) 1/4 oz minced shallot. Salt and ground black pepper as needed, 1 tsp sugar, 12 fl oz olive oil, 1 1/2 TBSP minced herbs such as oregano, basil, tarragon, chives or parsley. ( use the ones that you like. I used all of them the first time. NASTY NASTY. Than I started to mix and match. I use fresh parsley, basil, and chives)

1. Gather the Mise En Place
2  Combine the vinegar, mustard and shallot if you choose to use them. Add to the same bowl, salt,         pepper, and sugar. Mix in the oil slowly by whisking continually.
3. At this point use you spoon to taste the mixture, add more ingredients if needed.
4. Stir in the herbs, use your own taste to add more if you wish
5. Serve immediately, and refrigerate the unused vinaigrette for later use. I bottled mines.

REMEMBER TO SHAKE DRESSING BEFORE YOU USE IT.