Balsamic Vinaigrette

Yield: 4 servings (2 Tablespoons)
Source: Cooking Light- 04/22/03
Comments: Vinaigrette will keep in the refrigerator for up to a week.


1/2 cup basil leaves
1/3 cup balsamic vinegar or sherry vinegar
1/3 cup finely chopped shallots
1/4 cup water
2 tablespoons honey
1 tablespoon olive oil
1/4 teaspoon freshly ground black pepper


  1. Place of the all ingredients in a blender; process until smooth.


Healthy Units: 1 per serving
CALORIES 37 (41% from fat); FAT 1.7g (sat 0.2g, mono 1.3g, poly 0.2g); PROTEIN 0.3g; CARB 5.8g; FIBER 0.1g; CHOL 0mg; IRON 0.2mg; SODIUM 1mg; CALC 7mg

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