Zinfandel Vinaigrette recipe

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Ingredients

¾ 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 Info

193 calories
carbohydrate: 0.6 g
cholesterol: : -
fat: 21 g
fiber: : -
protein: 0.1 g
saturatedFat: 2.9 g
servingSize: -
sodium: 1 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk 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.

Recipe Yield

1 cup

Recipe Note

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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