From EatingWell: Winter 2004
Walnut oil adds a distinctive flavor to this simple vinaigrette, but you can substitute your favorite olive oil, if desired.
- 1 medium shallot, finely diced
- 1 tablespoon red-wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 cup walnut oil
- Combine shallot, vinegar, mustard and salt in a small bowl. Let stand for 5 minutes, then whisk in oil.
Tips & Notes
- Make Ahead Tip: Refrigerate for up to 2 days.
Per tablespoon: 62 calories; 7 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 0 g carbohydrates; 0 g added sugars; 0 g protein; 0 g fiber; 154 mg sodium; 8 mg potassium.
Carbohydrate Servings: 0
Exchanges: 1 1/2 fat
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- Ease of Preparation
- Total Time
- 15 minutes or less
- 8 or more
- Preparation/ Technique
- Winter 2004