Multipurpose Vinaigrette

I found this recipe in my recent issue of Cooking Light, and it happens to be an ingredient in the Farro Salad with Cherry Tomato, Onion, and Almonds that I made. It was fantastic in the salad, and it was a component of several other recipes from that issue, too. I also can see it being great on it’s own as a dressing for a regular green salad, too. Enjoy!

Multipurpose Vinaigrette
From Cooking Light, July 2014
Serves 8 (1 Tbsp per serving)

3 tablespoons red wine vinegar
2 tablespoons finely chopped shallots
2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons Dijon mustard
1/2 teaspoon light agave nectar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 garlic cloves, minced
1/4 cup extra-virgin olive oil

1. Combine first 8 ingredients in a small bowl, stirring with a whisk. Slowly drizzle olive oil into vinegar mixture, stirring constantly with a whisk.

Nutritional info:
Calories: 66.4
Total Fat: 7.0 g
Saturated Fat: 1.0 g
Polyunsaturated Fat: 1.0 g
Monounsaturated Fat: 5.0 g
Cholesterol: 0.0 mg
Sodium: 58.0 mg
Potassium: 14.2 mg
Total Carbohydrate: 1.1 g
Dietary Fiber: 0.1 g
Sugars: 0.0 g
Protein: 0.1 g


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