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    You are in: Home / Recipes / Red Wine Vinaigrette Recipe
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    Red Wine Vinaigrette

    Red Wine Vinaigrette. Photo by Katzen

    1/4 Photos of Red Wine Vinaigrette

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    Total Time:

    Prep Time:

    Cook Time:

    3 mins

    3 mins

    0 mins

    Studentchef's Note:

    This is something I've been working on for my salads, including the two I posted on Zaar. I've decided that instead of dumping some ingredients into a salad in order to flavour them to make a little dressing out of it first, and then toss it with a vegetable salad.

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    Ingredients:

    Yield:

    cup

    Units: US | Metric

    Directions:

    1. 1
      Pour each ingredient into a small bowl.
    2. 2
      With a small whisk, whisk the ingredients until well blended and slightly thickened (it's always going to be slightly thickened, so don't worry about getting that desired consistency).
    3. 3
      Add to your favourite vegetable salad, and referigerate until ready to serve (or have right away, if desired).

    Ratings & Reviews:

    • on May 19, 2007

      55

      Since this is so similar to the Greek salad dressing that I make, I decided to try it out on a Greek salad. It was a wonderful variation! I really loved the tartness of this, and the salt and pepper give it a little bite. The name is a bit misleading since there's actually very little red wine vinegar flavor (in comparison to the lemon and pepper).

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 28, 2011

      15

      This is absolutely the worst Red Wine Vinaigrette Dressing I have ever tasted. I tried it due to all the five stars given. Beware! Too much lemon juice, too much salt and too much oil. To think I wasted all that good Olive Oil for this....

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 24, 2011

      55

      Easy peasy! I used one organic lemon, which yielded exactly 1/3 cup juice. For the salt, I used 1 1/2 tsp Eden sea salt, and since my pepper was a fine grind organic black pepper, I opted to use 3/4 tsp instead of the full tsp. The olive oil was organic and first pressed, and the red wine vinegar was also organic; the result was delicious, and absolutely a vinaigrette that will be on our favourite list! It continues to baffle me that folks buy salad dressing when this is an option. Thanks, Studentchef! Made for Veggie Swap 30 - January 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Red Wine Vinaigrette

    Serving Size: 1 (227 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 974.0
     
    Calories from Fat 973
    99%
    Total Fat 108.2 g
    166%
    Saturated Fat 14.9 g
    74%
    Cholesterol 0.0 mg
    0%
    Sodium 4656.1 mg
    194%
    Total Carbohydrate 5.8 g
    1%
    Dietary Fiber 0.3 g
    1%
    Sugars 2.0 g
    8%
    Protein 0.4 g
    0%

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