Fresh Herb Vinaigrette
- In a screw-top jar combine oil, vinegar, sugar, herb, mustard, garlic, and pepper. Cover and shake well. Serve immediately or cover and store in refrigerator for up to 3 days if using fresh herbs. If using dried herbs, store covered in refrigerator up to 1 week. Stir or shake well before using. Makes about 3/4 cup.
From the Test Kitchen
Prepare as above, except use raspberry or red wine vinegar instead of the listed vinegar options, omit the sugar, and add 3 tablespoons seedless raspberry preserve
Prepare as above, except use regular or white balsamic vinegar. Makes about 3/4 cup.
Prepare Balsamic Vinaigrette as above, except reduce balsamic vinegar to 3 tablespoons. Add 1/2 teaspoon finely shredded orange peel and 1/4 cup orange juice.
Prepare as above, except use rice vinegar, substitute 2 teaspoons honey for the sugar, and use 1 teaspoon grated fresh ginger instead of the herb. Add 2 teaspoons soy sauce.
Nutrition Facts(Fresh Herb Vinaigrette)
- Per serving:
- 57 kcal cal.,
- 6 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 1 g carb.
- Percent Daily Values are based on a 2,000 calorie diet