Herb Vinaigrette

0 Reviews
From: EatingWell Magazine May/June 2013

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.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup reduced-sodium chicken broth
  • 1/4 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
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Preparation

  • Active

  • Ready In

  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.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 45 calories; 5 g fat(1 g sat); 0 g fiber; 0 g carbohydrates; 0 g protein; 1 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 55 IU vitamin A; 0 mg vitamin C; 2 mg calcium; 0 mg iron; 61 mg sodium; 14 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 fat

Reviews 0