Tuesday, April 24, 2012

Easy Herb Vinaigrette

So this is dressing. Not much more I can say, except it is a good vinaigrette. Don't really think it is that healthy regardless of using canola oil with 17g of fat, but it was good. Since we have more in the fridge, we'll have again. We used regular honey.  

Easy Herb Vinaigrette

This recipe makes plenty of dressing to keep on hand, so having a salad with dinner is effortless any night of the week.

Yield: about 1 2/3 cups (serving size: 2 tablespoons)

9 tablespoons white wine vinegar
1 1/2 tablespoons wildflower honey (used regular)
1/2 teaspoon fine sea salt
1 cup canola oil
3 tablespoons chopped fresh basil
3 tablespoons minced fresh chives

1. Combine the first 3 ingredients in a medium bowl; slowly whisk in oil until combined. Stir in basil and chives. Store, covered, in refrigerator for up to 5 days.

Nutritional Information 
Calories: 160;  Fat: 17.2g;  Saturated fat: 1.2g;  Monounsaturated fat: 10.2g; Polyunsaturated fat: 5.1g; Protein: 0.1g; Carbohydrate: 2.1g; Fiber: 0.1g;  Cholesterol: 0.0mg;  Iron: 0.0mg;  Sodium: 89mg;  Calcium: 2mg

Cooking Light APRIL 2010

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