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August 27, 2014

The Tasty Table-Homemade Vinaigrette Dressing for Your Salad

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Original Air Date: August 27, 2014

For today's delicious dish at "The Tasty Table," Cher Walter Wright, Dean of the Center for Culinary Arts at the Keiser University campus here in Tallahassee, will show us how to make a quick vinaigrette dressing for a tasty salad...


The Tasty Table-Homemade Vinaigrette Dressing for Your Salad

Servings: 4


  • 8 oz. Spring Salad mix
  • 4 oz. Teardrop Tomatoes
  • 3 oz. Roasted Corn

Vinaigrette Ingredients

  • 2 oz. Orange Juice Concentrate
  • 2 oz. Champagne Vinegar
  • 6 oz. Olive Oil
  • 1 tsp. Dry Roasted Corn
  • 1 tsp. Cilantro
  • Salt and Pepper to taste


  1. Wash spring salad mix in ice cold water then spin or pat dry.
  2. Wash and dry then cut tomatoes in half.
  3. Marinate tomatoes in dressing and all other ingredients you would like to add to your salad. Marinating should take just a few minutes.

Method for Vinaigrette

  1. Place olive oil in a 2 quart mixing bowl and slowly begin whisking in the champagne vinegar. You want to add the Champagne vinegar slowly in a thin, ribbon-like stream to incorporate the ingredients.
  2. Once the oil and vinegar have created a temporary emulsion you can whisk in the orange juice concentrate, Cilantro and corn. Season with salt and pepper to taste.
  3. Reserve 1 oz. of dressing to marinate all other ingredients for the salad.
  4. Using another bowl place washed salad greens in center and drizzle salad dressing along the top inside rim of the bowl (you may not need to use all of the dressing at this time). This will allow the dressing to run down the sides. You then want to pull the salad greens through the dressing to evenly coat the leaves.
  5. Drain off excess dressing from your marinated ingredients - the tomatoes, shallots, cucumbers, etc. - and add to salad greens. Give combined salad a quick toss.
  6. Place salad greens on a chilled plate and serve.


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