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Recipe

Lemon-Sherry Vinaigrette

Yield: Yields 1-1/4 cups.

Ingredients

  • 3/4 cup plus 2 Tbs. extra-virgin olive oil
  • 1/4 cup sherry vinegar
  • 2 tsp. finely grated lemon zest (from about 1 large lemon)
  • 1 tsp. granulated sugar
  • 1 tsp. minced fresh garlic
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp. kosher salt
  • 1/4 tsp. Worcestershire sauce
  • 1/4 tsp. freshly ground black pepper

Nutritional Information

      Nutritional Sample Size per 1 Tbs.
      Calories (kcal) : 90
      Fat Calories (kcal): 80
      Fat (g): 9
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 0
      Sodium (mg): 30
      Carbohydrates (g): 1
      Fiber (g): 0
      Protein (g): 0

Preparation

  • Put all the ingredients in a glass measuring cup or a jar with a tight-fitting lid and whisk or vigorously shake to combine. You can store the vinaigrette in the refrigerator for up to 5 days; let come to room temperature and shake or whisk before using.

Reviews

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Reviews

  • Carolepip | 11/04/2010

    I keep going back time and time again to this marvelous dressing and again searched the site as I couldn't find my printout. A wonderful, subtle addition to any greens and I am always complimented on it. Thanks Susie Middleton.

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