Hazelnut Vinaigrette

Hazelnut Vinaigrette

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From: EatingWell Magazine, March/April 2018

Look for hazelnut oil with other specialty oils at your grocery store. In a pinch, substitute unrefined peanut oil or almond oil. Serve this healthy salad dressing on romaine or butter lettuce with snap peas, carrots and radishes.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • ½ cup hazelnut oil
  • ¼ cup rice vinegar
  • 2 teaspoons minced shallot
  • 1 teaspoon honey
  • ¾ teaspoon salt

Preparation

  • Prep

  • Ready In

  1. Combine oil, vinegar, shallot, honey 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: 82 calories; 9 g fat(1 g sat); 0 g fiber; 1 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 0 IU vitamin A; 0 mg vitamin C; 0 mg calcium; 0 mg iron; 145 mg sodium; 2 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 2 fat

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