Summer Vinaigrette | Recipes | Cook For Your Life
Basic Vinaigrette Dressing-Cook For Your Life- anti-cancer recipes

Summer Vinaigrette

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size Makes ½ cup servings
Carrot Icon for Number of Ingredients Size 7 ingredients

This light, aromatic summer vinaigrette can be used with either fresh young salad greens, the season’s first tomatoes, or just to brighten up steamed veggies, including potatoes. It’s good tossed with cooked grains, too....


Ingredients

  • 1 clove of garlic, smashed and cut in half (optional, see Chef Tips)
  • 1 tablespoon white wine vinegar
  • Pinch of sea salt
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon water
  • 1 tablespoon of mint, cut into a chiffonade
  • 2 tablespoons basil leaves, cut into a chiffonade
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Nutrition Facts

Calories

249 cals

Fat

27 g

Saturated Fat

4 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

20 g

Carbohydrates

0 g

Sugar

0 g

Fiber

1 g

Protein

1 g

Sodium

121 mg

Directions

  1. Rub the cut side of the garlic all over the bottom of a large salad bowl or mixing bowl. Discard the garlic.
  2. Add the vinegar and the salt to the bowl. Whisk until the salt melts.
  3. Gradually whisk in the olive oil and then the water. It is the water that makes this dressing super light.
  4. Pile the greens on top of the dressing and just before you are ready to eat the salad, toss with the herbs.

Chef Tips

If you use garlic, make sure that the bowl you use it is either glass or ceramic and not stainless steel. Stainless steel actually removes the smell from garlicky hands if you rub them over it, so it’s not good to use a stainless steel bowl for this dressing.

If you have time, let the vinaigrette sit 5 to 10 minutes for the flavors to blend before tossing it together with the salad.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are 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, and the American Institute for Cancer Research and the American Cancer Society^^


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