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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.
- By: Julia Clancy Recipe Developer & Tester
Ingredients 12 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
- 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
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Prep
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Ready In
- 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.
- 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
