Feta Vinaigrette
This tangy dressing is from Claire's Restaurant & Bar in Hardwick, Vermont. Chef Steven Obranovich cautions that the subtle briny notes of feta can sometimes be overpowered by too much lemon or an olive oil that's too fruity. Saltiness varies from feta to feta too. Add the ingredients a little at a time and taste as you go. Source: EatingWell Magazine, July/August 2009
Ingredients
Directions
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Place sunflower (or canola) oil, olive oil, feta, cider vinegar, red-wine vinegar, lemon juice, pepper and salt in a blender and puree until combined. Adjust seasoning with additional lemon juice, salt or pepper, if desired.
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Nutrition Facts
Serving Size: 1 tablespoon
Per Serving:
69 calories; 7.6 g total fat; 1.3 g saturated fat; 3 mg cholesterol; 83 mg sodium. 6 mg potassium; 0.3 g carbohydrates; 0.1 g fiber; 0.5 g protein; 14 IU vitamin a iu; 1 mcg folate; 16 mg calcium; 1 mg magnesium;
Exchanges:
1 1/2 fat