All-Purpose Vinaigrette

1 Ratings
  • 5 1
  • 4 0
  • 3 0
  • 2 0
  • 1 0

Use this vinaigrette to dress any combination of mixed greens. Recipe by Nancy Baggett for EatingWell.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2010

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Recipe Summary

total:
10 mins
Servings:
16

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Peel garlic clove and smash with the side of a chef's knife. Using a fork, mash the garlic with salt in a small bowl to form a coarse paste. Whisk in oil. Add juice, vinegar and mustard; whisk until well blended. Taste and whisk in up to 4 tablespoons more juice to mellow the flavor; season with more salt, if desired.

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Tips

Make Ahead Tip: Cover and refrigerate for up to 5 days. The oil will solidify, so bring to room temperature and whisk before using.

Nutrition Facts

Serving Size:
1 tablespoon
Per Serving:
38 calories; protein 0.1g; carbohydrates 0.8g; sugars 0.4g; fat 3.9g; saturated fat 0.6g; vitamin a iu 10.4IU; vitamin c 2.6mg; folate 1.6mcg; calcium 0.9mg; magnesium 0.6mg; potassium 12.7mg; sodium 52.4mg.
Exchanges:

1 fat
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