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Spring Herb Vinaigrette

Name: Spring Herb Vinaigrette
Prep time: 15

(2 votes, average: 4.50 out of 5)

15 min prep

6 servings

Carrot Icon for Number of Ingredients Size

6 ingredients

This spring herb vinaigrette is a light, fresh-tasting dressing that brightens up the simplest lettuce salad into a spring feast. The herbs we suggest all come into season in the spring. It uses two...

1 tablespoon cider vinegar
pinch of sea salt
2 tablespoons extra virgin olive oil
1 tablespoon water
1 tablespoon of chives, cut into ¼ inch lengths
2 Tablespoons chervil, leaves pulled from the stems and very lightly chopped

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Nutrition Facts

Calories

41 cals

Fat

5 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

0 g

Sugar

0 g

Fiber

0 g

Protein

0 g

Sodium

21 mg

Directions

Whisk the vinegar and the salt together in the bottom of a large salad bowl until the salt melts.
Gradually whisk in the olive oil and then the water. It is the water that makes this dressing super light.
Stir in the herbs. Pile the greens on top of the dressing and toss everything together when you are ready to eat.

Chef Tips

Let the vinaigrette sit 5-10 minutes for the flavors to blend before tossing it together with the salad.

If you can’t find chervil, use 1 tablespoon of lightly chopped tarragon leaves.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.