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Herb Vinaigrette

Diet.Chef's picture
  Cornstarch 1 Teaspoon
  Fresh lemon juice 1 Tablespoon
  Wine 1 Tablespoon (or cider vinegar)
  Dried basil 1⁄2 Teaspoon, crumbled
  Dried oregano 1⁄4 Teaspoon, crumbled
  Paprika 1⁄4 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Olive oil 1 Tablespoon

1. In a small nonreactive saucepan, stir together 1/2 cup of water with the cornstarch, lemon juice and vinegar until the cornstarch dissolves. Stir in the basil, oregano, paprika, cayenne, salt and black pepper. Place over moderate heat and, stirring or whisking constantly, bring to a boil. Lower the heat and simmer for 30 seconds. Remove from the heat and stir in the olive oil. Let cool to room temperature. Use right away or cover and refrigerate for up to a week.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 180 Calories from Fat 137

% Daily Value*

Total Fat 16 g23.9%

Saturated Fat 2.2 g10.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 488.4 mg20.3%

Total Carbohydrates 10 g3.3%

Dietary Fiber 2.5 g9.8%

Sugars 0.8 g

Protein 0.91 g1.8%

Vitamin A 24.9% Vitamin C 17.6%

Calcium 8.1% Iron 12.8%

*Based on a 2000 Calorie diet

Herb Vinaigrette Recipe