Green Salad Vinaigrette

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  • Makes: 6 servings
  • Prep: 1 hr 55 mins

Green Salad Vinaigrette

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Directions

  1. In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Makes 6 to 8 servings.

Egg Swap:

  1. Ina makes her Green Salad Vinaigrette with a fresh raw egg yolk for a wonderfully creamy dressing. If you are concerned about the safety of using a raw egg yolk, use 2 tablespoons refrigerated or frozen egg product, thawed, in place of the yolk. The yolk can be omitted altogether, but the dressing will be less rich and creamy.
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Nutrition Facts (Green Salad Vinaigrette)

  • Per serving:
  • 172 kcal ,
  • 19 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 13 g monounsaturated fat ),
  • 35 mg chol. ,
  • 253 mg sodium
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