Recipe of the Month

 

July Recipe of the Month: Fresh Herb Vinaigrette

Making your own salad dressing is quick and easy. Commercially prepared salad dressings are high in sodium and have lots of additives. When you make your own dressing you can use fresh ingredients and omit the things you can’t pronounce. Take this basic recipe and experiment with different flavors of olive oil, vinegars, and fresh herbs for a variety of healthier dressings.

Serves: 12

Serving size: 1 tbsp

 

 

 

Image result for images of salad and vinaigrette

 

 

⅓ cup extra virgin olive oil
⅓ cup white or red wine vinegar*

1 tsp sugar

1 tbsp snipped fresh thyme, oregano, or basil

1 tsp Dijon mustard or ¼ tsp dry mustard

1 clove garlic, minced
⅛ tsp ground black pepper

 

 

Directions:

  1. In a screw-top jar, combine all the ingredients. Cover and shake well.
  2. Serve immediately or cover and store in the refrigerator for up to 3 days. Shake well before using.

* To make balsamic vinaigrette, substitute balsamic vinegar for the wine vinegar.

 

Per serving: 50 calories, 0g protein, 6g fat (1g saturated), 0mg cholesterol, 1g carbohydrate, 0g fiber, 0g sugar, 10 mg sodium

 

% Daily Value: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%

 

Courtesy of: Better Homes and Gardens