4 mouth watering and versatile vinaigrettes

Pull out the good balsamic vinegar and olive oil for these vinaigrettes. A touch of honey tames the acidity while Dijon mustard adds spark and emulsifies the oil and vinegar.

A splash of orange or a pinch of garlic also works wonders when it comes to concocting one of these memorable vinaigrettes.

 Prep time: 5 minutes
Cook time: 0 minutes
Makes 75 ml (1/3 c)

• 30 ml (2 tbsp) balsamic vinegar
• 45 ml (3 tbsp) extra-virgin olive oil
• 2 ml (1/2 tsp) honey
• 5 ml (1 tsp) Dijon mustard
• 2 g (1/2 tsp) salt
• 0.5 g (1/8 tsp) ground black pepper

1. Put the vinegar in a small bowl. Whisk in the oil in a slow, steady stream. Whisk in the honey, mustard, salt, and pepper.

2. Use immediately, or refrigerate in a sealed jar for up to two days.

NUTRITIONAL INFORMATION PER 15 ml (1 tbsp): 82 cal, 8 g fat (1 g sat), 2 g carbs, 0 g protein, 0 g fibre, 0 mg chol, 260 mg sodium, 2 mg calcium

Mojo (MO-ho) is ubiquitous in Cuba. The garlicky citrus sauce shows up on all kinds of foods from seafood to beef, pork, and poultry. It's traditionally made with sour orange juice, which is hard to come by.

So we use grapefruit juice and lime juice for a slightly different flavour in this simple vinaigrette.

Prep time: 5 minutes
Cook time: 0 minutes
Makes 125 ml (1/2 cup)

• 30 ml (2 tbsp) fresh grapefruit juice
• 15 ml (1 tbsp) fresh lime juice
• 45 ml (3 tbsp) extra-virgin olive oil
• 1 small garlic clove, minced
• 5 ml (1 tsp) honey
• 1 g (1/4 tsp) salt
• 0.5 g (1/8 tsp) black pepper
• Pinch of ground cumin
• 15 g (1 tbsp) chopped cilantro

1. Put the grapefruit and lime juices in a medium bowl and gradually whisk in the oil in a slow, steady stream. Whisk in the garlic, honey, salt, pepper, cumin, and cilantro.

2. Use immediately or refrigerate for up to two days.

NUTRITIONAL INFORMATION PER 15 ml (1 tbsp): 54 cal, 5 g fat (1 g sat), 2 g carbs, 0 g protein, 0 g fibre, 0 mg chol, 73 mg sodium, 3 mg calcium

Jams and marmalades make a terrific base for low-calorie dressings. This one combines orange marmalade and raspberry vinegar for tremendous flavour.

Prep time: 5 minutes

Cook time: 0 minutes

Makes 75 ml (1/3 cup)

• 15 ml (1 tbsp) raspberry vinegar or red-wine vinegar
• 22.5 ml (1-1/2 tbsp) walnut oil or extra-virgin olive oil
• 30 ml (2 tbsp) orange marmalade
• 1 ml (1/4 tsp) Dijon mustard1/2 small garlic clove, minced
• 1 g (1/4 tsp) kosher salt
• Pinch of ground black pepper
• 10 g (2 tsp) chopped fresh basil

1. Put the vinegar in a bowl and whisk in the walnut oil in a thin, steady stream. Whisk in the marmalade, mustard, garlic, salt, pepper, and basil.

2. Use immediately or refrigerate for up to two days.

NUTRITIONAL INFORMATION PER 15 ml (1 tbsp): 57 cal, 4 g fat (0 g sat), 6 g carbs, 0 g protein, 0 g fibre, 0 mg chol, 127 mg sodium, 6 mg calcium

Grated orange zest delivers fantastic aroma and a sunny colour to this dressing. Mint and basil add summery aromas, but the citrus flavours would also work with rosemary or thyme instead.

Use it as a salad dressing or marinade for salmon.

Prep time: 5 minutes
Cook time: 0 minutes
Makes 125 ml (1/2 cup)

• 45 ml (3 tbsp) fresh orange juice
• 15 ml (1 tbsp) fresh lemon juice
• 50 ml (1/4 cup) extra-virgin olive oil
• Grated zest of 1 orange
• 1 g (1/4 tsp) salt
• 0.5 g (1/8 tsp) freshly ground black pepper
• 30 g (2 tbsp) chopped fresh mint
• 15 g (1 tbsp) chopped fresh basil

1. Put the orange juice and lemon juice in a small bowl. Whisk in the oil in a slow, steady stream. Whisk in the orange zest, salt, pepper, mint, and basil.

2. Use immediately or refrigerate for up to two days.

NUTRITIONAL INFORMATION PER 15 ml (1 tbsp): 68 cal, 7 g fat (1 g sat), 1 g carbs, 0 g protein, 0 g fibre, 0 mg chol, 73 mg sodium, 7 mg calcium