Versatile Vinaigrette

Randy Mayor; Lydia DeGaris-Pursell

Cornstarch, commonly used as a thickening agent, gives this red wine vinaigrette body so it can better coat a salad.

This recipe goes with Tomato and Cucumber Salad with Feta

Yield: 1 cup (serving size: 2 tablespoons)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 21
  • Calories from fat: 77%
  • Fat: 1.8g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.3g
  • Carbohydrate: 1.3g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 199mg
  • Calcium: 0.0mg

Ingredients

  • 1 cup vegetable broth
  • 2 teaspoons cornstarch
  • 2 tablespoons red wine vinegar
  • 1 tablespoon extravirgin olive oil
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Preparation

  1. Combine broth and cornstarch in a small saucepan, stirring with a whisk. Bring broth mixture to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat, and stir in the remaining ingredients. Cover and chill. Stir before using.
  2. Note: Store remaining vinaigrette in refrigerator for up to a week.
  3. Dijon Vinaigrette: Add 2 teaspoons Dijon mustard to broth mixture with red wine vinegar and remaining ingredients.
  4. Roasted Garlic Vinaigrette: Add 2 teaspoons bottled minced roasted garlic to broth mixture with red wine vinegar and remaining ingredients.
  5. Cumin-Lime Vinaigrette: Omit vinegar. Add 3 tablespoons fresh lime juice and 1/4 teaspoon ground cumin to broth mixture with oil and remaining ingredients.
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