Zinfandel Vinaigrette

Zinfandel Vinaigrette

8 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    13 h 35 m
MARBALET
Recipe by  MARBALET

“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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Ingredients

Adjust Servings

Original recipe yields 1 cup

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.

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Reviews (8)

Rate This Recipe
AMANDA C
14

AMANDA C

This was OK, it was pretty average. I don't know too many people who would use 40 year old sherry for a salad dressing. It's not exactly cheap.

soupisgoodfood33
9

soupisgoodfood33

i used red wine vinegar for this and used it in another pasta salad recipe i found that i needed a red wine dressing for. when i tasted this i thought the basil was a little brave with this and would cut it down next time. other than that solid recipe really and the measurements ( with the exception of the basil) are pretty right on. thanks.

JDVMD
9

JDVMD

Kind of standard but better with the dijon; didn't care for the parsley addition.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 193 cal
  • 10%
  • Fat
  • 21 g
  • 32%
  • Carbs
  • 0.6 g
  • < 1%
  • Protein
  • 0.1 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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