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American, French
Classic Red Wine Vinaigrette

Photo by: Joseph De Leo
Comments: 0
 

Recipe

It’s worth keeping a bottle of this tasty salad dressing on hand. It enhances, without overwhelming, delicate greens and can also stand up to a robust salad overflowing with a garden of ingredients.

Yield: Makes about 1 cup

Ingredients

  • 1 small clove garlic, finely minced
  • 1 teaspoon finely minced shallot
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Pinch of sugar
  • ¼ cup red wine vinegar
  • 2/3 cup extra virgin olive oil

Directions

Place all the ingredients in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. The vinaigrette can be refrigerated, covered, for up to 1 month. Let it return to room temperature before using.


© 2006 Myra Goodman
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings.

81kcal (4%)
3mg (0%)
0mg (0%)
0mcg RAE (0%)
4mg
1mg
0g
0g
0g
0g
0mg (0%)
146mg (6%)
1g (6%)
9g (14%)
0mg (1%)
 

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