Rec: Pyle- All-Purpose Herbed Vinaigrette (for salads & veggies) xpost

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All-Purpose Herbed Vinaigrette (for salads & amp; veggies)

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<RcpE name= " All-Purpose Herbed Vinaigrette (for salads & amp; veggies) "

author= " Southwestern Vegetarian, Stephan Pyles,p.48 " >

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* Exported from MasterCook *

 

All-Purpose Herbed Vinaigrette (for salads & veggies)

 

Recipe By :Southwestern Vegetarian, Stephan Pyles,p.48

Serving Size : 0 Preparation Time :0:00

Categories : Dressings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 shallot -- minced

2 cloves garlic -- minced

2 tablespoons minced fresh thyme

2 tablespoons chopped fresh basil

2 tablespoons minced fresh cilantro

1 tablespoon Dijon mustard

1/4 cup sherry vinegar

1 tablespoon balsamic vinegar

1/4 cup corn oil

3/4 cup extra-virgin olive oil

salt and pepper -- to taste

 

In a mixing bowl, combine the shallot, garlic, thyme, basil, cilantro,

mustard, and both vinegars. While whisking slowly, gradually pour both oils

into the bowl. Whisk until the vinaigrette is slightly emulsified. Season

with salt and pepper. Keeps, refrigerated, up to 1 week.

 

MAKES ABOUT 1-1/2 CUPS.

 

Typed for you by Brenda Adams (badams007)

 

Yield:

" 1 1/2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 1959 Calories; 217g Fat (97.5%

calories from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg

Cholesterol; 193mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1

Vegetable; 0 Fruit; 43 1/2 Fat; 1/2 Other Carbohydrates.

 

NOTES : " The name of this vinaigrette pretty much sums it up! Not only is

it the perfect dressing for salads, but it also makes a delicious marinade

for grilled vegetables. "

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

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<CatS>

<CatT>

Dressings

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<IngR name= " shallot " qty= " 1 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " garlic " unit= " cloves " qty= " 2 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " minced fresh thyme " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " chopped fresh basil " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " minced fresh cilantro " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " Dijon mustard " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " sherry vinegar " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " balsamic vinegar " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " corn oil " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " extra-virgin olive oil " unit= " cup " qty= " 3/4 " ></IngR>

<IngR name= " salt and pepper " >

<IPrp>

to taste

</IPrp>

</IngR>

<DirS>

<DirT>

In a mixing bowl, combine the shallot, garlic, thyme, basil, cilantro,

mustard, and both vinegars. While whisking slowly, gradually pour both oils

into the bowl. Whisk until the vinaigrette is slightly emulsified. Season

with salt and pepper. Keeps, refrigerated, up to 1 week.

</DirT>

<DirT>

MAKES ABOUT 1-1/2 CUPS.

</DirT>

<DirT>

Typed for you by Brenda Adams (badams007)

</DirT>

</DirS>

<Yield unit= " cups " qty= " 1.500000 " />

<Note>

& quot;The name of this vinaigrette pretty much sums it up! Not only is it

the perfect dressing for salads, but it also makes a delicious marinade for

grilled vegetables. & quot;

</Note>

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