All-Purpose Vinaigrette

2 Reviews
From: EatingWell Magazine May/June 2010

Use this vinaigrette to dress any combination of mixed greens. Recipe by Nancy Baggett for EatingWell.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 1 medium garlic clove
  • 1/4 teaspoon salt
  • 5 tablespoons extra-virgin olive oil
  • 6 tablespoons fresh orange juice, plus more to taste
  • 1/4 cup white-wine vinegar or red-wine vinegar
  • 1 tablespoon Dijon mustard

Preparation

  • Active

  • Ready In

  1. Peel garlic clove and smash with the side of a chef's knife. Using a fork, mash the garlic with salt in a small bowl to form a coarse paste. Whisk in oil. Add juice, vinegar and mustard; whisk until well blended. Taste and whisk in up to 4 tablespoons more juice to mellow the flavor; season with more salt, if desired.
  • Make Ahead Tip: Cover and refrigerate for up to 5 days. The oil will solidify, so bring to room temperature and whisk before using.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 38 calories; 4 g fat(1 g sat); 0 g fiber; 1 g carbohydrates; 0 g protein; 2 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 10 IU vitamin A; 3 mg vitamin C; 1 mg calcium; 0 mg iron; 52 mg sodium; 13 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 fat

Reviews 2

March 07, 2016
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By: EatingWell User
Instead of red/white wine vinegar, can i use Apple Cider Vinegar? Will try over this weekend.....Cheers!
June 09, 2010
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By: EatingWell User
Since first seeing this recipe in the magazine, I have used it several times! It always turns out wonderfully. I normally add extra garlic and sometimes decrease the amount of OJ used by 1T to make it less sweet. Very easy to whip up!