Red Wine Vinaigrette
In a small bowl, whisk together the vinegar, mustard, garlic, salt, and pepper.
Whisk in the olive oil to combine well. Stir in the parsley. Refrigerate in a bottle
or container. (The vinaigrette will keep in the fridge for up to 2 weeks.)
MAKES ABOUT 8 SERVINGS
60 ml plus 2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 garlic cloves, minced
½ teaspoon coarse salt
½ teaspoon freshly ground black pepper
60 ml plus 2 tablespoons extra-virgin olive oil
15 g chopped fresh flat-leaf parsley
100 CAL, 10.15 G FAT (1.4 G SATURATED), .12 G PROTEIN, .49 G
CARB, .02 G SUGAR, .11 G FIBRE, 152.32 MG SODIUM PER SERVING
Chive Vinaigrette
In a small bowl, whisk together the vinegar, mustard, and pepper. Whisk in the
olive oil to combine well. Stir in the chives. Refrigerate in a bottle or container.
(The vinaigrette will keep in the fridge for up to 2 weeks.)
MAKES ABOUT 8 SERVINGS
60 ml white balsamic or white wine vinegar
2 tablespoons Dijon mustard
½ teaspoon freshly ground black pepper