Rating: 4 stars
13 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

This recipe makes plenty of dressing to keep on hand, so having a salad with dinner is effortless any night of the week.

Jackie Newgent, RD
Recipe by Cooking Light April 2010

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Recipe Summary

Yield:
about 1 2/3 cups (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 3 ingredients in a medium bowl; slowly whisk in oil until combined. Stir in basil and chives. Store, covered, in refrigerator for up to 5 days.

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Nutrition Facts

160 calories; fat 17.2g; saturated fat 1.2g; mono fat 10.2g; poly fat 5.1g; protein 0.1g; carbohydrates 2.1g; fiber 0.1g; sodium 89mg; calcium 2mg.
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