Easy Herb Vinaigrette

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

This recipe goes with SuperFast Chef Salad, Spinach Strawberry Salad, Spring Salad with Grapes and Pistachio-Crusted Goat Cheese

Yield: about 1 2/3 cups (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 160
  • Fat: 17.2g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 10.2g
  • Polyunsaturated fat: 5.1g
  • Protein: 0.1g
  • Carbohydrate: 2.1g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 89mg
  • Calcium: 2mg

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. 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.
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