Italian Vinaigrette
This fresh and flavorful Italian Vinaigrette tastes great on everything! From pasta salads to green salads to marinating vegetables, meats and seafood, you can’t go wrong. The dressing is so easy to make, you’ll never want to purchase a store-bought version again.
Servings: 10 tablespoons*
Calories: 76kcal
Ingredients
- 6 tablespoons olive oil (either virgin or extra virgin olive oil)
- 2 tablespoons wine vinegar (either white or red wine vinegar)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh basil (chopped)
- 1 tablespoon fresh lemon juice
- 1 clove garlic (minced)
- ¼ teaspoon paprika
- ¼ teaspoon dried oregano
- Sea salt and cracked black pepper to taste
Instructions
- Wash your parsley and basil stems, then shake to remove excess water and pat dry.
- Pick the leaves from the stems, then roughly chop them. You will need one tablespoon of basil leaves and two tablespoons of parsley leaves.
- Place all your vinaigrette ingredients in a small food processor or high-speed blender, season with sea salt and cracked black pepper.
- Blitz the ingredients until the herbs are broken up and the dressing is well combined.
- Taste and adjust seasonings according to your personal preferences.
- Store it in a sealed container such as a glass jar and keep it in the fridge for up to one week.
Notes
NOTE: This recipe makes approximately just over half a cup which equates to approximately ten tablespoons enough for one salad that serves four people. The nutritional information has been calculated per tablespoon.
Nutrition
Calories: 76kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 2mg | Calcium: 1mg | Iron: 1mg