It's hard to imagine five minutes better spent in the kitchen than those making vinaigrette, the closest thing there is to an all-purpose sauce. At its most basic, vinaigrette is acid and oil, salt and pepper, with additional flavors as desired. This standard vinaigrette begins, not surprisingly, with extra-virgin olive oil. To vary the flavor, you could use walnut or hazelnut oil or, if you want to play down the flavor of oil, a neutral oil like grapeseed or canola. It continues with good wine vinegar, which could take you from champagne vinegar to an extra-mild Asian rice vinegar. (Balsamic and sherry vinegars are too dominant for many uses.) Lemon juice is a fine substitute, but because it is less acidic than most vinegars, you will need more of it. Featured in: 101 Simple Salads For The Season.
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Serving Size: 1 recipe (52g) | ||
Recipe Makes: 1 | ||
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Calories: 457 | ||
Calories from Fat: 457 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.6g | 69 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 37.7g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.2mg | 0 % | |
Potassium 5.1mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database 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: 457
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