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All-Purpose Vinaigrette

May/June 2010

Your rating: None Average: 3.5 (24 votes)

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



READER'S COMMENT:
"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! "
All-Purpose Vinaigrette Recipe

Makes: About 1 cup

Active Time:

Total Time:

Ingredients

  • 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

  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.

Tips & Notes

  • 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

Per tablespoon: 38 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 0 g protein; 0 g fiber; 53 mg sodium; 13 mg potassium.

Carbohydrate Servings: 0

Exchanges: 1 fat


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