Multipurpose Vinaigrette

You'll use this basic vinaigrette several times. Make it in a jar; then all you need to do to reemulsify each time is shake it. Double the recipe to be on the safe side; you can always use any leftovers on salad greens.

 

This recipe goes with Shaved Zucchini and Parsley Salad, Figgy Pork Tenderloin Sandwiches, Farro Salad with Cherry Tomato, Onion, and Almonds, Yogurt "Romesco" Dip

Yield: Serves 8 (serving size: 1 tablespoon)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 69
  • Fat: 6.7g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 0.0g
  • Carbohydrate: 2g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 144mg
  • Calcium: 4mg

Ingredients

  • 3 tablespoons red wine vinegar
  • 2 tablespoons finely chopped shallots
  • 2 teaspoons chopped fresh thyme leaves
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon light agave nectar
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 2 garlic cloves, minced
  • 1/4 cup extra-virgin olive oil

Preparation

  1. 1. Combine first 8 ingredients in a small bowl, stirring with a whisk. Slowly drizzle olive oil into vinegar mixture, stirring constantly with a whisk.
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