VINAIGRETTE****Lemon Herb Vinaigrette

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12/03/16 - VVG. I've had it on a salad of mixed baby greens topped with some leftover shards of my Greek Oregano Mahi Mahi and also on a simple tossed salad of mixed baby lettuce that I served some Tarini's pancetta-wrapped chicken over the drizzled everything with a bit of olive oil. Dan even finished his.

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  • 16

Ingredients

  • 1/3 cup olive oil
  • 1/3 cup canola oil
  • 1 tsp finely grated fresh lemon zest
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp red wine vinegar
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried mint
  • 1 tbsp each finely chopped fresh parsley, basil, mint and dill
  • 1 clove fresh minced garlic
  • 1 tsp sugar or honey
  • sea salt and fresh ground black pepper, to taste

Preparation

Step 1

Combine all ingredients in a glass jar. Shake well.
Allow to sit at room temperature for 30 minutes before using to meld the ingredients.
Store in a tightly covered jar in the refrigerator.

Nutrition Facts - Per Tablespoon - 16 Servings

Calories 82.9
Total Fat 9.3 g
Saturated Fat 1.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 6.1 g
Cholesterol 0.0 mg
Sodium 0.2 mg
Potassium 7.0 mg
Total Carbohydrate 0.4 g
Dietary Fiber 0.0 g
Sugars 0.1 g
Protein 0.0 g

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