Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

Use this light vinaigrette to dress Grilled Antipasto Vegetables, Garlicky Vegetable Pasta Salad, and the arugula in Tenderloin with Grilled Antipasto Vegetables.

Recipe by Cooking Light August 2002

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Recipe Summary

Yield:
3/4 cup (serving size: 1 tablespoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a mortar; mash to a paste with a pestle. Combine garlic paste mixture, vinegar, and remaining ingredients in a small bowl, stirring with a whisk.

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  • Note: Store vinaigrette in refrigerator for up to 1 week.

Nutrition Facts

21 calories; calories from fat 73%; fat 1.7g; saturated fat 0.2g; mono fat 1.2g; poly fat 0.2g; protein 0.3g; carbohydrates 1.1g; fiber 0.1g; cholesterol 1mg; iron 0.7mg; sodium 266mg; calcium 8mg.
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