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Red Wine Vinaigrette Salad Dressing
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By Dr. Connie Guttersen
Posted July 23rd, 2007
This article is reprinted with permission from The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!, by Connie Guttersen, (2005, Meredith Books)
The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!
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Servings: 5
Author Notes: Serve this dressing with Sonoma Chicken Salad (click this link for recipe).
Ingredients: 2 tablespoons red wine vinegar
1 tablespoon finely chopped shallot
1 1/2 teaspoons Dijon-style mustard
2 tablespoons extra-virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Instructions:

Makes About 1/3 Cup

In a small bowl combine vinegar and shallot, Let stand for 5 minutes. Whisk in mustard. Add oil in a thin steady stream, Whisking constantly until combined. Stir in kosher salt and pepper. Use immediately or cover and chill for up to 3 days before using. If chilled, let stand at room temperature for about 30 minutes, and Whisk before using.

Nutrition Facts per Tablespoon: 51 calories, 5 g total fat (1 g sat. fat), 0 mg cholesterol, 85 mg sodium, 1 g carbohydrates, 0 g fiber, 0 g protein.



 

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