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

Use leftover vinaigrette as a marinade for chicken or to dress a salad later in the week.

Recipe by Cooking Light October 2003

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Recipe Summary

Yield:
about 2/3 cup (serving size: 1 tablespoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients, stirring well with a whisk. Cover and chill at least 30 minutes.

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  • Note: Store, covered, in the refrigerator for up to a week.

Nutrition Facts

26 calories; calories from fat 66%; fat 1.9g; saturated fat 0.3g; mono fat 1.4g; poly fat 0.2g; protein 0.2g; carbohydrates 2.2g; fiber 0g; cholesterol 0mg; iron 0.1mg; sodium 141mg; calcium 4mg.
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