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Basil-Balsamic Vinaigrette

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.

Southern Living AUGUST 2007

  • Yield: Makes 3/4 cup (serving size: 2 tbsp.)
  • Prep time:5 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 121
  • Calories from fat: 0.0%
  • Fat: 12.3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 7.3g
  • Polyunsaturated fat: 3.7g
  • Protein: 0.0g
  • Carbohydrate: 2.9g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 232mg
  • Calcium: 3mg
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Basil-Balsamic Vinaigrette recipe

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