Dressing is good enough to use on a simple mixed lettuce salad. Not too sweet, not too tangy! Brings out the flavors of the lettuces and would mesh well with pear, apple, and blue cheese. Also helps bring out nutty flavor in other dishes on the menu. Just be sure to mince the onion very fine, even grate it.
Walnut Oil Vinaigrette
Yield: 2/3 cup (serving size: about 1 tablespoon)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 39
- Calories from fat: 62%
- Fat: 2.7g
- Saturated fat: 0.3g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 1.7g
- Protein: 0.1g
- Carbohydrate: 4g
- Fiber: 0.0g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 118mg
- Calcium: 1mg
Ingredients
- 1/4 cup red wine vinegar
- 2 tablespoons minced shallots
- 2 tablespoons walnut oil
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Preparation
- Combine all ingredients, stirring with a whisk. Store in refrigerator for up to 1 week.
Walnut Oil Vinaigrette Recipe at a Glance
- COURSE: Salad Dressings
- CONVENIENCE: Entertaining, Make-Ahead, No-Cook, Quick/Easy, 5 Ingredients or Less
- CUISINE: American
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium
- OCCASION: Autumn, Summer
- PUBLICATION: Cooking Light
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