St. Andrew's Champagne Vinaigrette

The basic components of this dressing can be varied to suit your tastes. Try, for example, red wine, balsamic, or rice vinegar instead of white wine vinegar; use vegetable or chicken broth in place of water; substitute other fresh herbs for the oregano, such as chives, tarragon, or basil.

This recipe goes with Tuscan Bean Salad

Yield: 14 tablespoons (serving size: 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 19
  • Calories from fat: 90%
  • Fat: 1.9g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.0g
  • Carbohydrate: 0.2g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 84mg
  • Calcium: 1mg

Ingredients

  • 1/2 cup water
  • 1 teaspoon cornstarch
  • 1/4 cup champagne or white wine vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Preparation

  1. Combine water and cornstarch in a small saucepan, stirring with a whisk until cornstarch dissolves. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat; cool. Stir in vinegar and remaining ingredients. Cover and chill.
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