Easy Herb Vinaigrette

recipe

This recipe makes plenty of dressing to keep on hand, so having a salad with dinner is effortless any night of the week.

Yield:

about 1 2/3 cups (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 160
Fat 17.2 g
Satfat 1.2 g
Monofat 10.2 g
Polyfat 5.1 g
Protein 0.1 g
Carbohydrate 2.1 g
Fiber 0.1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 89 mg
Calcium 2 mg

Ingredients

9 tablespoons white wine vinegar
1 1/2 tablespoons wildflower honey
1/2 teaspoon fine sea salt
1 cup canola oil
3 tablespoons chopped fresh basil
3 tablespoons minced fresh chives

Preparation

1. Combine the first 3 ingredients in a medium bowl; slowly whisk in oil until combined. Stir in basil and chives. Store, covered, in refrigerator for up to 5 days.

Jackie Newgent, RD,

Cooking Light

April 2010
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