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Balsamic Vinaigrette

Makes: 24 servings
Serving size: 2 tablespoons Yield: 3 cups
Start to Finish 15 mins
Balsamic Vinaigrette
Ingredients
  • 1  cup  balsamic vinegar
  • 1/4  cup  rice vinegar
  • 1  tablespoon  chopped shallots
  • 1  clove garlic, minced
  • 2  teaspoons  finely chopped fresh oregano
  • 2  teaspoons  finely chopped fresh basil
  • 1  teaspoon  finely snipped fresh rosemary
  • 2  teaspoons  granulated sugar
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  ground black pepper
  • 3/4  cup  salad oil
  • 3/4  cup  olive oil
Directions

1. In a medium bowl combine balsamic vinegar, rice vinegar, shallots, garlic, oregano, basil, rosemary, sugar, salt and pepper. Add vegetable oil and olive oil in a thin, steady stream, whisking constantly until combined.

2. Use immediately or cover and chill for up to 3 days before using. If chilled, let stand at room temperature for 30 minutes; whisk before using. Makes about 3 cups (24, 2-tablespoon servings).

Nutrition Facts (Balsamic Vinaigrette)
  • Servings Per Recipe 24,
  • cal. (kcal) 132,
  • Fat, total (g) 13,
  • sat. fat (g) 2,
  • carb. (g) 2,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 5,
  • sugar (g) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • sodium (mg) 27,
  • Potassium (mg) 15,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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