Fresh Herb Vinaigrette

Fresh Herb Vinaigrette

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  • Each 1 tablespoon serving
  • 90 cal
  • 9g fat (1.5g sat)
  • 0mg chol
  • 35mg sodium
  • 1g carb
  • 0g fiber
  • 0g sugars
  • 0g protein


  • 1/4 cup white wine or cider vinegar
  • 1 tablespoon finely minced shallots
  • 3 to 4 tablespoons chopped tender herbs such as basil, tarragon, dill, chervil, thyme, parsley, etc.
  • 2 teaspoons Dijon or stone ground mustard
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1/2 cup extra virgin olive oil


Combine all ingredients except oil in a bowl. Pour oil into vinegar mixture in a thin stream, mixing with a wire whip, until well blended.

Special notes:

Variation: Crumble in 2 to 3 ounces blue cheese for a Fresh Herb and Blue Cheese Vinaigrette.

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