Does red wine vinegar go well with olive oil for a salad dressing?

[43north87west]

Originally Posted by California_Aspirer

I want to use a low sugar dressing for salad. I used to use balsamic vinegar, but found it contains a bit more sugar than I would like. I have never tried white or red wine vinegar, but does red wine vinegar taste as good as balsamic when it comes to dressing for salad?

Thanks.

I use it all the time; works great.

[eggalegga]

Originally Posted by chiluvr1228

As an Italian, red wine vinegar and olive oil have always been my staple. I usually add a little lemon also.

Same for this Italian. Love coarse black pepper too--oh & the garlic. There has to be garlic.

[Debsi]

Originally Posted by emm74

That's a LOT of oil. The usual ratio is 2 to 1 (twice as much oil as vinegar) not 4 to 1. I'd start with half that amount of oil and all the rest of it, and then you can add a little more oil to taste.

I like 2-1 or even 1-1

But I think Julia Child suggested 4 or 5-1 oil to vinegar!

[GrandviewGloria]

Well this demi-Siciliana says, that if you want a good, basic, low-calorie salad, (taking into account that if you go low-fat, you're not going to absorb the nutrients in the lettuce, and may even experience 'Post-Salad Depression' - a very real thing, and I speak from experience), this is the way to go:

Rub the bowl with garlic (just a breath of garlic is all you need), then add hearts of lettuce (the outer leaves, I use as greens, in other things). Squeeze some lemon onto the salad (preferably using a strainer, to catch the seeds). Add salt, pepper, and olive oil (finding real, unadulterated olive oil, these days, is the trick - good luck).

Alternately, if you've got more time, you can always combine aromatic and acidic ingredients with avocado, in the blender, and make a creamy dressing.

[Mircea]

Originally Posted by California_Aspirer

I want to use a low sugar dressing for salad. I used to use balsamic vinegar, but found it contains a bit more sugar than I would like. I have never tried white or red wine vinegar, but does red wine vinegar taste as good as balsamic when it comes to dressing for salad?

Thanks.

I like red/white wine vinegar and use it on salads. However, I use regular olive oil instead extra virgin olive oil. I find the taste of extra virgin olive oil is too fruity for use with red/white wine vinegar as a salad dressing, but you might like it.

[sheena12]

Originally Posted by California_Aspirer

I want to use a low sugar dressing for salad. I used to use balsamic vinegar, but found it contains a bit more sugar than I would like. I have never tried white or red wine vinegar, but does red wine vinegar taste as good as balsamic when it comes to dressing for salad?

Thanks.

I think it's less heavy or pronounced than balsamic. In fact, in some ways I like it better.

It was made for olive oil, IMHO. When I use it, I mix it with and equal part of lemon juice, garlic powder, tarragon, and a good quality extra virgin olive oil.

If you want it less tart, leave out the lemon substitute water. I like it though.

So one part red wine vinegar.

two parts evoo.

1 part lemon juice or water.

Whisk together with a little sea salt and cracked brown pepper, if you like. (I like)

It's even good on a simple salad of chopped Romaine, sliced red onions and diced, ripe, garden tomatoes.

[rrah]

Originally Posted by eggalegga

Same for this Italian. Love coarse black pepper too--oh & the garlic. There has to be garlic.

Not Italian, but red wine vinegar and olive oil with some fresh ground pepper are what I put on my salad everyday.

I do have some white wine vinegar. It's a bit less acidic than the red.

[orbiter]

Red wine vinegar and white wine vinegar are so classy, and somewhat pricey .
I am thinking of upgrading from my apple cider vinegar. Any good local US brands that you would recommend?