Vinaigrette Dressing

Zero fat, zero oil, and all flavor. This vinaigrette uses unsweetened grapefruit juice as the base instead of oil, which makes it one of the lightest salad dressings you’ll find anywhere.

Grapefruit juice brings a bitter-sweet tang that works like citrus and acid at the same time. Paired with vinegar, crushed garlic, and dried herbs, it creates a dressing that’s sharp, clean, and surprisingly full-flavored for something with no fat.

The herb combination of basil, thyme, and fresh parsley gives it enough complexity to stand on its own. Without oil to carry flavor, the herbs and garlic have to do all the work, and they deliver.

Kitchen Tips

• Use fresh unsweetened grapefruit juice if possible. The canned or bottled version is fine but fresh has a brighter, less metallic flavor.
• Crush the garlic cloves well so their flavor distributes evenly throughout the dressing.
• Shake vigorously before every use. Without oil as an emulsifier, the juice and vinegar separate quickly.
• This dressing works best on sturdy greens like romaine or iceberg that can handle a thin, watery dressing. Delicate greens will wilt fast.

Variations

• Add a teaspoon of honey or agave to soften the grapefruit’s bitter edge.
• Use fresh herbs instead of dried during summer for a more vibrant, garden-fresh flavor.
• Swap grapefruit juice for orange juice for a sweeter, milder citrus dressing.