Italian Vinaigrette

Yield:

1 cup

Recipe from

Nutritional Information

Calcium 5 mg
Calories 180
Caloriesfromfat 1 %
Carbohydrate 0 g
Cholesterol 0 mg
Fat 20 g
Fiber 0 g
Iron 0 mg
Protein 0 mg
Satfat 3 g
Sodium 1 mg

Ingredients

3/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons chopped fresh parsley
1 1/4 teaspoons oregano

Preparation

Combine in bowl and blend. Season to taste with salt and pepper. Drizzle on sandwiches, if desired.

Note:

Lori Longbotham,

December 2000