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You'll use this basic vinaigrette several times. Make it in a jar; then all you need to do to reemulsify each time is shake it. Double the recipe to be on the safe side; you can always use any leftovers on salad greens.

Tiffany Vickers Davis and Phillip Rhodes
Recipe by Cooking Light July 2014

Gallery

Jennifer Causey; Styling: Missy Neville Crawford

Recipe Summary

total:
10 mins
Yield:
Serves 8 (serving size: 1 tablespoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 8 ingredients in a small bowl, stirring with a whisk. Slowly drizzle olive oil into vinegar mixture, stirring constantly with a whisk.

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Nutrition Facts

69 calories; fat 6.7g; saturated fat 0.9g; mono fat 4.9g; poly fat 0.7g; protein 0g; carbohydrates 2g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 144mg; calcium 4mg.
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