RSSRaspberry Vinaigrette
From EatingWell: June/July 2006, EatingWell for a Healthy Heart Cookbook — Subscribe Now!
Quick to make and very economical, this kid-friendly dressing keeps well. We've made sure the recipe yields enough dressing for several salads to help make it easier for you to get salad on the table each night.
3/4 cup, for 16 servings
Active Time: 5 minutes
Total Time: 5 minutes
Nutrition Profile
Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | View Complete Nutrition Guidelines»
Ingredients
- 1/3 cup canola oil
- 1/4 cup raspberry vinegar, or red-wine vinegar
- 3 tablespoons orange juice
- 1/4 teaspoon salt
- Freshly ground pepper to taste
Preparation
- Add oil, vinegar, orange juice, salt and pepper to a jar with a tight-fitting lid; shake well to combine.
Tips & Notes
- Make Ahead Tip: Refrigerate for up to 1 week. Shake before using.
Nutrition
Per serving: 58 calories; 6 g fat (0 g sat, 4 g mono); 0 mg cholesterol; 0 g protein; 0 g fiber; 50 mg sodium; 8 mg potassium.
Exchanges: 1 fat
Recipe Categories
- Type of Dish
- Salad dressing
- Health & Diet Considerations
- Healthy weight
- Heart healthy
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Servings
- 8 or more
- Total Time
- 15 minutes or less
- Ease of Preparation
- Easy
- Ethnic/Regional
- American
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