Vinaigrettes are simple sauces used to dress salads. For this occasion, we present 4 types of vinaigrettes and how to prepare them: Classic Vinaigrette (preparation for 12 salads) • 120 CC of fat oil • 100 CC of olive oil • 50 CC of fruit vinegar • 100 g of curly parsley – finely chopped • Salt and pepper to taste Optionally, you can add 1 tablespoon of mustard. Sweet Vinaigrette • 120 CC of sunflower oil • 100 CC of olive oil • 100 CC of brown or regular sugar • 50 GR of red apple - finely chopped • 50 GR of ripe papaya - finely chopped • 10 GR of chopped, seedless grapes • 1 tablespoon of mustard • Salt and pepper to taste Optionally, you can add a teaspoon of cream. Yogurt Vinaigrette • 200 CC of yogurt • 1 tablespoon of vinegar • 100 grams of finely chopped curly parsley • 50 grams of Parmesan cheese • Salt and pepper to taste. Mustard Vinaigrette • 120 CC of sunflower oil • 100 CC of olive oil • 50 GR of finely chopped curly parsley • 1 tablespoon of mustard • 1 tablespoon of mayonnaise • 50 GR of Parmesan cheese • Salt and pepper to taste. To prepare the vinaigrettes, take a container, add the mixed oils, this is done to homogenize flavors. Now add the chopped vegetables for the desired vinaigrette, then the vinegar, and finally the seasoning. Vinaigrettes are prepared at room temperature and should not be refrigerated. More recommended cooking recipes for making vinaigrettes or for dishes to use them: - Lemon Vinaigrette - Eggplant in Garlic Vinaigrette - Red Fruit Vinaigrette - Broccoli with Garlic and Vinaigrette - Shrimp and Calamari with Pepper Vinaigrette