Learn to Cook: Basic Vinaigrette
4

Serves 8

A quick vinaigrette at home is worlds better and usually worlds cheaper than bottled or going out for salad. Plus, substitutions are a breeze.

If you prefer less acidic flavor, balance it by adding a bit of jam, sugar or honey. Make sherry-walnut vinaigrette with: shallot whole grain mustard walnut oil sherry vinegar chervil finely chopped toasted walnuts.

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    Ingredients: 
    • 1 clove garlic or small shallot, finely chopped
    • 1 teaspoon 365 Everyday Value Organic Dijon Mustard
    • 1/4 cup white or red wine vinegar
    • 1/2 cup 365 Everyday Value Extra Virgin Olive Oil
    • 1 tablespoon finely chopped fresh herbs (chives, chervil, parsley or dill)
    • 1/4 teaspoon fine sea salt
    • 1/8 teaspoon freshly ground black pepper
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    Method: 

    Put garlic or shallot into a bowl with mustard.

    Whisk in vinegar, and then oil.

    Stir in herbs and season to taste with salt and pepper.

    Nutritional Info: 
    Per Serving:Serving size: 2 tablespoons, 130 calories (130 from fat), 14g total fat, 2g saturated fat, 0mg cholesterol, 80mg sodium, 0g carbohydrate (0g dietary fiber, 0g sugar), 0g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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