Assessment
Herb Vinaigrette
Dotdash Meredith
This fresh herb vinaigrette dressing recipe is great tossed with mixed greens or as a dressing for cold pasta salads. To make a vegetarian version, swap the chicken broth for vegetable broth.
Prep/Cook Time: 10 Minutes, Servings: 12
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Ingredients
- ¼ cup extra-virgin olive oil
- ¼ cup reduced-sodium chicken broth
- ¼ cup red-wine vinegar
- 3 tablespoons chopped fresh herbs, such as basil, tarragon, dill, oregano or marjoram, or 1 tablespoon dried
- 2 tablespoons finely chopped shallots
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
Directions
- Combine oil, broth, vinegar, herbs, shallots, salt and pepper in a jar with a tight-fitting lid. Shake until well combined. (Or whisk in a bowl.)
Nutritional Information
Per Serving: 45 Calories, Total Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Carbohydrates: 0 g, Fiber: 0 g, Total Sugars: 0 g, Added Sugars: 0 g, Protein: 0 g, Sodium: 61 mg, Potassium: 14 mg, Folate: 1 mcg, Calcium: 2 mg
© Dotdash Meredith. All rights reserved. Used with permission.
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