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Balsamic Vinaigrette

Balsamic Vinaigrette

Cooking Light JANUARY 2001

  • Yield: 1 cup (serving size: 2 tablespoons)

Ingredients

  • 1/2 cup basil leaves
  • 1/3 cup balsamic vinegar or sherry vinegar
  • 1/3 cup finely chopped shallots
  • 1/4 cup water
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1/4 teaspoon freshly ground black pepper

Preparation

Place of the all ingredients in a blender; process until smooth.

Note: Vinaigrette will keep in the refrigerator for up to a week.

Nutritional Information

Amount per serving
  • Calories: 37
  • Calories from fat: 41%
  • Fat: 1.7g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.3g
  • Carbohydrate: 5.8g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 1mg
  • Calcium: 7mg
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Balsamic Vinaigrette recipe

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