Balsamic Vinaigrette

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Yield
1 cup (serving size: 2 tablespoons)
January 2001
RECIPE BY Cooking Light

Ingredients

  • 1/2 cup basil leaves
  • 1/3 cup balsamic vinegar or sherry vinegar
  • 1/3 cup finely chopped shallots
  • 1/4 cup water
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1/4 teaspoon freshly ground black pepper

Nutritional Information

  • Calories 37
  • Caloriesfromfat 41%
  • Fat 1.7g
  • Satfat 0.2g
  • Monofat 1.3g
  • Polyfat 0.2g
  • Protein 0.3g
  • Carbohydrate 5.8g
  • Fiber 0.1g
  • Cholesterol 0.0mg
  • Iron 0.2mg
  • Sodium 1mg
  • Calcium 7mg

How to Make It

Step 1

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

Step 2

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

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