1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 cups 185g Recipe makes 1 1/2 cups) The following items or measurements are not included below: cider
Calories 1377
Calories from Fat 1298		(94%)
Amount Per Serving		%DV
	Total Fat 144.3g	221%
	Saturated Fat 19.9g	99%
	Monounsaturated Fat 105.1g
	Polyunsaturated Fat 15.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1556mg		64%
Potassium 112mg		3%
Total Carbohydrate 27.4g		9%
	Dietary Fiber 1.5g	6%
	Sugars 23.1g
Protein 0.9g		1%
how is this calculated?

Basic Vinaigrette

Recipe #368677 | 10 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: mersaydees
Apr 29, 2009

Based on a recipe from Jordan Maerin’s book, Raw Foods for Busy People. Jordan advises, “Keep this one handy. It makes a great marinade too.” Jordan suggests marinating cherry tomatoes or mushrooms, or any other vegetable of your choice, in the Basic Vinaigrette for three hours at room temperature, stirring often, or overnight in the refrigerator, stirring occasionally, to enjoy as a salad garnish, or as munchies at any time of day. I haven’t tried this yet.

1 1/2 cups (change servings and units)

Ingredients

1 cup extra virgin olive oil
1/2 cup raw cider or balsamic vinegar (or a mixture of both)
3 garlic cloves, minced or 1/2 teaspoon garlic powder
2 tablespoons honey or agave syrup
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons dried oregano
2 teaspoons dried basil
dried chilies (optional)

Directions

1
Assemble ingredients in any kind of jar.
2
Shake before use.

Questions about this recipe?

Featured Reviews for This Recipe

From: Sharon123

On Sep 7, 2009

I really enjoyed this, using half cider vinegar and half balsamic. I had it over garden lettuce and endive with grated baby beets. Yum! Made for Newest Zaar Tag.

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 1 reviews