BASIC VINAIGRETTE

2 tablespoons red or white wine vinegar

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 cup olive or vegetable oil

Mix vinegar, salt and pepper in a small bowl; let stand a few minutes. Slowly stir or whisk in oil. Taste for acid and salt; add more if needed. Stir to blend before using, or store in a jar with a tight lid in refrigerator; shake well before using.

Variations:

•Mustard French dressing: Add 1 to 1 1/2 tablespoons Dijon mustard to the vinegar. Blend. Proceed with recipe.

•French dressing with fresh herbs: Add 2 teaspoons fresh chopped herbs, such as basil, chervil or tarragon.

•Chiffonade dressing: Add 1 tablespoon minced parsley, 2 tablespoons minced sweet red pepper, 1 tablespoon minced onion, and 2 hard-cooked eggs, finely chopped.

Nutrition information per tablespoon: 120 calories, 100 percent of calories from fat, 14 g fat, 2 g saturated fat, 0 cholesterol, 0 carbohydrates, 0 protein, 146 milligrams sodium, 0 fiber.

Makes: About 1/2 cup.