Basil-Balsamic Vinaigrette

Serve Basil-Balsamic Vinaigrette over a mixed green salad, or toss with roasted potatoes or sweet potatoes for a tasty potato salad. Olive oil or another option low in saturated fat may be substituted for canola oil.

Yield:

Makes 3/4 cup (serving size: 2 tbsp.)

Recipe from

Recipe Time

Prep: 5 Minutes

Nutritional Information

Calories 121
Caloriesfromfat 0.0 %
Fat 12.3 g
Satfat 0.9 g
Monofat 7.3 g
Polyfat 3.7 g
Protein 0.0 g
Carbohydrate 2.9 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 232 mg
Calcium 3 mg

Ingredients

1/4 cup white balsamic vinegar
2 tablespoons chopped fresh basil*
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon sugar
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup canola oil

Preparation

1. Whisk together first 8 ingredients in a small bowl; gradually add canola oil in a slow, steady stream, whisking until blended.

*2 Tbsp. chopped fresh oregano may be substituted.

Note:

Caroline Kennedy, Covington, Georgia,

August 2007