Champagne Vinaigrette

Champagne Vinaigrette Recipe Whirring this champagne vinaigrette in the blender gives it a creamy consistency. If you don't have a blender, just mince the shallots, then whisk the ingredients in a medium bowl.


From EatingWell:  December 2006, EatingWell for a Healthy Heart Cookbook (2008)

Yield: 2/3 cup, for 8 servings

Active Time: 5 minutes

Total Time: 5 minutes

Ingredients

  • 1 shallot, peeled and quartered
  • 1/4 cup champagne vinegar, or white-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon salt
  • Freshly ground pepper to taste

Preparation

  1. Combine shallot, vinegar, oil, mustard, salt and pepper in a blender. Puree until smooth.

Tips & Notes
  • Make Ahead Tip: Cover and refrigerate for up to 1 week.

Nutrition Per serving:

53 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 182 mg sodium; 4 mg potassium.

Exchanges: 1 1/2 fat

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