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Herb Vinaigrette

  • 10 m
  • 10 m
Stacy Fraser
“This fresh herb vinaigrette dressing recipe is great tossed with mixed greens or as a dressing for cold pasta salads. To make a vegetarian version, swap the chicken broth for vegetable broth.”


    • ¼ cup extra-virgin olive oil
    • ¼ cup reduced-sodium chicken broth
    • ¼ cup red-wine vinegar
    • 3 tablespoons chopped fresh herbs, such as basil, tarragon, dill, oregano or marjoram, or 1 tablespoon dried
    • 2 tablespoons finely chopped shallots
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground pepper


  • 1 Combine oil, broth, vinegar, herbs, shallots, salt and pepper in a jar with a tight-fitting lid. Shake until well combined. (Or whisk in a bowl.)
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
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