Active Time:5 minsTotal Time:5 minsServings:10Jump to Nutrition Facts
Active Time:5 minsTotal Time:5 minsServings:10
Active Time:5 mins
Active Time:
5 mins
Total Time:5 mins
Total Time:
Servings:10
Servings:
10
Jump to Nutrition Facts
Christine Ma
Cook Mode(Keep screen awake)Ingredients¾cupextra-virgin olive oil5tablespoonsred-wine vinegar3tablespoonslemon juice1 ½tablespoonsDijon mustard1clovegarlic, grated¾teaspoonsaltGround pepper, to taste
Cook Mode(Keep screen awake)
Ingredients
¾cupextra-virgin olive oil
5tablespoonsred-wine vinegar
3tablespoonslemon juice
1 ½tablespoonsDijon mustard
1clovegarlic, grated
¾teaspoonsalt
Ground pepper, to taste
Directions
Combine olive oil, vinegar, lemon juice, mustard, garlic, salt and pepper in a jar with a tight-fitting lid. Shake until well blended.
Eva Kolenko
Equipment
Jar with a tight-fitting lid
Frequently Asked QuestionsYes!Garlic has been shownto have antibacterial, antiviral, antifungal and antiparasitic properties. And if that’s not enough, research has also shown that garlic helps lower blood pressure and cholesterol, and gives your immune system a boost.Olive oilis comprised of mostly monounsaturated fat. It’s been shown to have positive effects on health, including reducing inflammation, as well as reducing the risk of heart disease, stroke and cancer. There is also some evidence that it may protect the brain and improve symptoms of Alzheimer’s disease.Yes, because this recipe contains no animal products, it is a vegan recipe.A good vinaigrette strikes the perfect balance between smooth and tangy. The tangy element here is a combination of red-wine vinegar and lemon juice. Red-wine vinegar adds an acidic punch, while lemon juice adds tang plus a bright, lemony flavor. While a 1-to-2 acid-to-oil ratio is common for vinaigrettes, using a 1-to-1½ acid-to-oil ratio as we do here provides a brighter flavor and fewer calories.Vinaigrettes are easy to make, and with this recipe, all you need is a jar with a tight-fitting lid to mix and store it in. To make the vinaigrette, simply combine all of the ingredients in a jar and shake. The shaking action emulsifies the dressing, bringing the acid and oil together into a uniform mixture that’s ready to coatgreens,roasted potatoesor anything else you want to jazz up.Yes! You can refrigerate the vinaigrette for up to one week. It will separate as it sits, so shake it again before serving.Salad dressing is often used as an umbrella term for any sauce that dresses a salad (which includes vinaigrettes), but technically speaking, the two are different. At their core, salad dressings, including vinaigrettes, are simple combinations of fat and acid. What differentiates the two is the fat that’s used. A vinaigrette features oil, whereas a salad dressing can feature oil but also typically includes a creamy element like mayonnaise, buttermilk or yogurt. Vinaigrettes tend to be thinner with fewer ingredients and a sharper taste, while dressings have more viscosity, a few more ingredients and a richer, more rounded flavor.
Frequently Asked Questions
Yes!Garlic has been shownto have antibacterial, antiviral, antifungal and antiparasitic properties. And if that’s not enough, research has also shown that garlic helps lower blood pressure and cholesterol, and gives your immune system a boost.
Olive oilis comprised of mostly monounsaturated fat. It’s been shown to have positive effects on health, including reducing inflammation, as well as reducing the risk of heart disease, stroke and cancer. There is also some evidence that it may protect the brain and improve symptoms of Alzheimer’s disease.
Yes, because this recipe contains no animal products, it is a vegan recipe.
A good vinaigrette strikes the perfect balance between smooth and tangy. The tangy element here is a combination of red-wine vinegar and lemon juice. Red-wine vinegar adds an acidic punch, while lemon juice adds tang plus a bright, lemony flavor. While a 1-to-2 acid-to-oil ratio is common for vinaigrettes, using a 1-to-1½ acid-to-oil ratio as we do here provides a brighter flavor and fewer calories.
Vinaigrettes are easy to make, and with this recipe, all you need is a jar with a tight-fitting lid to mix and store it in. To make the vinaigrette, simply combine all of the ingredients in a jar and shake. The shaking action emulsifies the dressing, bringing the acid and oil together into a uniform mixture that’s ready to coatgreens,roasted potatoesor anything else you want to jazz up.
Yes! You can refrigerate the vinaigrette for up to one week. It will separate as it sits, so shake it again before serving.
Salad dressing is often used as an umbrella term for any sauce that dresses a salad (which includes vinaigrettes), but technically speaking, the two are different. At their core, salad dressings, including vinaigrettes, are simple combinations of fat and acid. What differentiates the two is the fat that’s used. A vinaigrette features oil, whereas a salad dressing can feature oil but also typically includes a creamy element like mayonnaise, buttermilk or yogurt. Vinaigrettes tend to be thinner with fewer ingredients and a sharper taste, while dressings have more viscosity, a few more ingredients and a richer, more rounded flavor.
Originally appeared: EatingWell Magazine, March 2021
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Nutrition Facts(per serving)130Calories14gFat
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
