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Champagne Vinaigrette

December 2006, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 3.7 (69 votes)

Whirring this champagne vinaigrette in the blender gives it a creamy consistency. If you don't have a blender, just mince the shallots, then whisk the ingredients in a medium bowl.



READER'S COMMENT:
"Horrible dressing... WAY too much shallot... you should probably only use 1/4 of the shallot. After a lot of hard work, salad is ruined :( "
Champagne Vinaigrette Recipe

Makes: 2/3 cup, for 8 servings

Active Time:

Total Time:

Ingredients

  • 1 shallot, peeled and quartered
  • 1/4 cup champagne vinegar, or white-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon salt
  • Freshly ground pepper to taste

Try this recipe with:

Preparation

  1. Combine shallot, vinegar, oil, mustard, salt and pepper in a blender. Puree until smooth.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 week.

Nutrition

Per serving: 53 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 182 mg sodium; 4 mg potassium.

Exchanges: 1 1/2 fat


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