Rosemary Vinaigrette Recipe
This rosemary vinaigrette salad dressing is delicious and easy to make. It works particularly well with fall or winter salads.
Servings: 4
Calories: 124.5kcal
Equipment
- Airtight container with tight-fitting lid
Ingredients
- 1/4 cup white wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon dried rosemary (or substitute 2 teaspoons finely chopped fresh rosemary)
- 1/4 teaspoon salt
Instructions
- Add 1/4 cup white wine vinegar, 1/4 cup extra virgin olive oil, 1 tablespoon Dijon mustard, 1 teaspoon dried rosemary, and 1/4 teaspoon salt to an airtight container with a tight fitting lid.
- Shake well until all the ingredients are thoroughly mixed and the dressing has thickened slightly.
- Use immediately or store in the fridge for up to seven days.
Notes
- Toss this vinaigrette with any type of lettuce you like. Or try it with fresh baby spinach, arugula, or frisée. It's also delicious drizzled over grilled or roasted vegetables.
Nutrition
Serving: 2Tablespoons | Calories: 124.5kcal | Carbohydrates: 0.3g | Protein: 0.2g | Fat: 13.6g | Saturated Fat: 1.9g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 10g | Sodium: 188.1mg | Potassium: 11.9mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 3.4IU | Vitamin C: 0.1mg | Calcium: 3.8mg | Iron: 0.2mg