Coriander Vinaigrette

Coriander Vinaigrette

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From: EatingWell Magazine, March/April 2018

Floral coriander and mild chives flavor this healthy salad dressing recipe. Be sure to use coriander seeds, not ground coriander. Serve with baby kale or arugula.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • ½ cup extra-virgin olive oil
  • ¼ cup champagne vinegar
  • 1 tablespoon sliced fresh chives
  • 1 teaspoon coriander seeds, toasted and crushed
  • ¾ teaspoon salt

Preparation

  • Prep

  • Ready In

  1. Combine oil, vinegar, chives, coriander and salt in an 8-ounce mason jar. Shake vigorously until combined.
  • To make ahead: Refrigerate for up to 1 week; shake before serving.

Nutrition information

  • Serving size: 1 Tbsp.
  • Per serving: 85 calories; 9 g fat(1 g sat); 0 g fiber; 0 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 11 IU vitamin A; 0 mg vitamin C; 1 mg calcium; 0 mg iron; 145 mg sodium; 3 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 2 fat

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