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Photo: Marcus Nilsson Photo by: Photo: Marcus Nilsson

White Wine Vinaigrette

Real Simple MAY 2007

  • Yield: Makes 1 1/2 cups

Ingredients

  • 1/3 cup white wine
  • 1/4 cup freshly squeezed lemon juice (from 2 to 3 lemons)
  • 1 teaspoon honey
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3/4 cup extra-virgin olive oil

Preparation

In a medium bowl, whisk together the wine, lemon juice, honey, salt, and pepper. Still whisking, slowly add the oil in a steady stream. (You can cover and refrigerate the vinaigrette for up to 1 week. Whisk to recombine before using.) Drizzle over a green salad, broiled seafood, sliced roast chicken, or steamed vegetables.

Tip: This light dressing also makes a zesty marinade for shrimp, pork, and chicken. Toss it with the meat up to 4 hours in advance; shrimp should marinate no longer than 10 minutes before cooking.

Nutritional Information

Amount per serving
  • Calories: 69
  • Calories from fat: 91%
  • Fat: 7g
  • Saturated fat: 1g
  • Cholesterol: 0mg
  • Sodium: 20mg
  • Carbohydrate: 1g
  • Fiber: 0g
  • Sugars: 0g
  • Protein: 0g
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White Wine Vinaigrette Recipe

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