Rating: 3 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light January 2001

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Recipe Summary

Yield:
1 cup (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place of the all ingredients in a blender; process until smooth.

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  • Note: Vinaigrette will keep in the refrigerator for up to a week.

Nutrition Facts

37 calories; calories from fat 41%; fat 1.7g; saturated fat 0.2g; mono fat 1.3g; poly fat 0.2g; protein 0.3g; carbohydrates 5.8g; fiber 0.1g; cholesterol 0mg; iron 0.2mg; sodium 1mg; calcium 7mg.
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