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Zinfandel Vinaigrette Recipe

Recipe by: MARBALET

"The two most important ingredients for this or any vinaigrette are the olive oil and the vinegar. For the oil try using cold pressed, extra virgin, and made from 100% Italian olives. For the vinegar, try using a 40 year old sherry vinegar from Spain. Also try adding a dash of Dijon mustard for a kick to this dressing."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook
  • Ready In13 h 35 m
  • 1Whisk together the olive oil, wine or sherry vinegar, shallot, parsley, basil, garlic, salt and pepper. Allow to refrigerate overnight. Remove from refrigerator and serve at room temperature.
Ingredients
  • 8 servings
  • 193 cals
  • 3/4 cup extra virgin olive oil
  • 2 ounces sherry wine vinegar
  • 2 tablespoons minced shallots
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh basil
  • 1 clove garlic, minced
  • salt and pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    193
    10%
  • Fat:
    21
    32%
  • Carbs:
    0.6
    < 1%
  • Protein:
    0.1
    < 1%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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