Rosemary Vinaigrette
Our Rosemary Vinaigrette is just the thing to add some sweet, tangy flavour to your next salad. Try it on green salads, chicken salads or grilled veggies!
Servings: 16 tablespoons*
Calories: 45kcal
Ingredients
- ⅓ cup extra virgin olive oil
- ¼ cup chardonnay vinegar (or white wine vinegar)
- 1 tablespoon rosemary (chopped finely)
- 1 tablespoon honey (melted)
- 1 tablespoon Dijon mustard
- Sea salt & cracked black pepper
Instructions
- Melt your honey until it becomes runny, either in the microwave or in a small pan on your stove at low heat. Then, allow it to cool slightly.1 tablespoon honey
- Wash and dry your rosemary sprigs, strip the leaves from the stems and then chop finely.1 tablespoon rosemary
- Place all the dressing glass jar, season and shake vigorously to emulsify. ⅓ cup extra virgin olive oil, ¼ cup chardonnay vinegar, 1 tablespoon Dijon mustard
- Taste and adjust seasonings according to your liking. Sea salt & cracked black pepper
- Pour into a glass container with a tight fitting lid and store in the fridge for a week or so.
Notes
*This recipe makes approximately 1 cup of dressing or 16 tablespoons, the nutritional information has been calculated per tablespoon. This is enough dressing for one large salad that serves six people.
Nutrition
Calories: 45kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg