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Summer Herb Vinaigrette

Makes about 11/4 cups

1/3

cup

red wine vinegar

2

teaspoons

Dijon mustard

Grated, zest and juice of 1 lemon

2

or 3 fresh basil leaves, cut into thin strips

2

tablespoons

chopped fresh oregano leaves

2

tablespoons

chopped fresh flat-leaf parsley leaves

3/4

cup

extra-virgin olive oil

Sea, salt and freshly ground black pepper to taste

Combine the vinegar, mustard, lemon zest and juice, basil, oregano, and parsley in a small bowl, and stir to mix. Whisk in the olive oil in a slow, steady stream until all of the oil is incorporated. Season with salt and pepper. Use immediately or store refrigerated in an airtight container for up to three days.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (9.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1499.54

Calories From Fat (96%)

1441.91

% Daily Value

Total Fat 163.19g

251%

Saturated Fat 22.72g

114%

Cholesterol 0mg

0%

Sodium 143.9mg

6%

Potassium 395.79mg

11%

Total Carbohydrates 11.36g

4%

Fiber 7.48g

30%

Sugar 0.52g

 

Protein 3.38g

7%