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Recipe

Garlic Vinaigrette

Scott Phillips

Yield: Makes 1-1/4 cups

This is a classic go-to vinaigrette that every cook needs, with garlic to add savory flavor and a touch of rice vinegar and honey to mellow things out. It’s delicious dressing a grain salad or kale salad (massage the vinaigrette into the leaves to tenderize them). It also makes a fantastic marinade for grilled chicken.

Ingredients

  • 2 Tbs. white wine vinegar
  • 1 Tbs. rice vinegar
  • 1-1/2 tsp. minced garlic
  • 1/2 cup extra-virgin olive oil
  • 1 Tbs. coarse Dijon mustard
  • 2 tsp. mild honey
  • Kosher salt and freshly ground black pepper

Nutritional Information

      Nutritional Sample Size per 1 Tbs.
      Calories (kcal) : 50
      Fat Calories (kcal): 50
      Fat (g): 5
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 0
      Sodium (mg): 60
      Carbohydrates (g): 1
      Fiber (g): 0
      Sugar (g): 1
      Protein (g): 0

Preparation

  • Combine the vinegars and garlic in a 1-pint jar and let sit for about 5 minutes.
  • Add the olive oil, mustard, honey, 3/4 tsp. salt, and several grinds of pepper. Cover with the lid and shake vigorously until emulsified, about 10 seconds. Refrigerate for up to 1 month.

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