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Basic Vinaigrette

:  July/August 1992

Your rating: None Average: 4 (22 votes)

A hint of garlic, a little mustard and a touch of fresh herbs lightly flavor an elegantly simple dressing that is perfect on a mixed green salad.


READER'S COMMENT:
"This sounds wonderful! I am always trying things that help with healing! Elva Hooson Midway, B.C. Canada "
Basic Vinaigrette Recipe

Makes: About 1/3 cup

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1 clove garlic, peeled
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red-wine vinegar, or lemon juice
  • 2 tablespoons strong brewed Earl Grey tea
  • 1 teaspoon Dijon mustard
  • Salt & freshly ground pepper to taste
  • 1 tablespoon chopped fresh parsley, or chives

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Preparation

  1. Skewer the garlic clove with the tines of a fork, and use to vigorously blend oil, vinegar (or lemon juice), tea and mustard. Taste and season with salt and pepper. Just before serving, stir in fresh herbs.

Nutrition

Per tablespoon: 49 calories; 5 g fat ( 1 g sat , 4 g mono ); 0 mg cholesterol; 0 g carbohydrates; 0 g added sugars; 0 g protein; 0 g fiber; 68 mg sodium; 7 mg potassium.

Carbohydrate Servings: 0

Exchanges: 1 fat


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Recipe Categories

Type of Dish
Sauce/Condiment, savory
Salad dressing
Ethnic/Regional
American
Health & Diet Considerations
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Ease of Preparation
Easy
Total Time
15 minutes or less
Preparation/ Technique
No-cook
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Entertaining, casual
Quick (total 30 min. or less)
Vegan
Vegetarian
Publication
July/August 1992
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