Ina Garten shows us how to make the perfect vinaigrette



Mustard-Shallot Vinaigrette with Mixed Greens

Jun 25, 2007
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Two great vinaigrettes from one basic dressing. They're easy to mix and store right in a jar the day ahead. Each version will dress about 20 cups of mixed greens.

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Cal/Serv:
Yields:
Cook Time: 0 hours 10
Total Time: 0 hours 10
Ingredients
3/4 c. olive oil
red wine vinegar
3 tbsp. Dijon mustard
large shallot
1 tsp.
1 tsp. coarsely ground black pepper
1 tsp. sugar
Directions
  1. In large jar (about 2 cups) with tight-fitting lid, combine all ingredients; shake well. Refrigerate if not serving right away. Bring to room temperature and shake well before using. Serve dressing with greens. Refrigerate any remaining dressing to use up within 3 days.
  2. Each tablespoon: About 55 calories, 0 g protein, 1 g carbohydrate, 6 g total fat (1 g saturated), 0 mg cholesterol, 120 mg sodium.Makes about 1 2/3 cups
  3. BLUE-CHEESE VINAIGRETTE: Prepare dressing as above, but add 4 ounces blue cheese, crumbled (1 cup); shake well. Makes about 2 cups.
  4. Each tablespoon: About 60 calories, 1 g protein, 1 g carbohydrate, 6 g total fat (1 g saturated), 3 mg cholesterol, 150 mg sodium.





Video: Sherry Vinaigrette Dressing Recipe by Half Hour Meals

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Date: 14.12.2018, 19:14 / Views: 74261