I like the flavor of red wine vinegar, but some versions can be extremely acidic. In vinaigrette, the vinegar gets the last word, so make sure yours is good quality. Look for vinegar with acidity between 5 and 6 percent � any higher, and the vinaigrette will be harsh.
1. Combine all the ingredients in a bowl and whisk very well. Or, if you have the technology, mix the vinaigrette with a handheld mixer; or place the mixture (in 2 batches) in a blender jar and combine on low speed for 10 seconds, or blend (in 2 batches) in a food processor.
2. Transfer to a quart jar with a tight-fitting lid and refrigerate until ready to use. The vinaigrette keeps refrigerated for up to 3 weeks; shake or stir before using.
You can make this by hand, using a whisk, but for best results, use a handheld mixer, blender, or food processor.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 cup (484g)|
|Recipe Makes: 4 cups|
|Calories from Fat: 2604 (99%)|
|Amt Per Serving||% DV|
|Total Fat 289.3g||386 %|
|Saturated Fat 36.4g||182 %|
|Monounsaturated Fat 150.1g|
|Polyunsanturated Fat 92g|
|Cholesterol 0mg||0 %|
|Sodium 1349.6mg||47 %|
|Potassium 264.8mg||7 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 10.5g|
|Protein 2.2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2627
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