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Herb Vinaigrette

May/June 2013

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This fresh herb vinaigrette dressing recipe is great tossed with mixed greens or as a dressing for cold pasta salads. To make a vegetarian version, swap the chicken broth for vegetable broth.


Herb Vinaigrette

Makes: About 3/4 cup

Active Time:

Total Time:

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup reduced-sodium chicken broth
  • 1/4 cup red-wine vinegar
  • 3 tablespoons chopped fresh herbs, such as basil, tarragon, dill, oregano or marjoram, or 1 tablespoon dried
  • 2 tablespoons finely chopped shallots
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Preparation

  1. Combine oil, broth, vinegar, herbs, shallots, salt and pepper in a jar with a tight-fitting lid. Shake until well combined. (Or whisk in a bowl.)

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition

Per tablespoon: 45 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; 61 mg sodium; 14 mg potassium.

Carbohydrate Servings: 0

Exchanges: 1 fat


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Recipe Categories

Type of Dish
Salad dressing
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
8 or more
Preparation/ Technique
No-cook
Publication
May/June 2013
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