A dash of Herbes de Provence gives this classic white wine vinaigrette a sensory-tingling lift. Drizzle it over a plate of baby field greens as an accompaniment to roasted chicken and vegetables for an easy, elegant dinner.
- 1 teaspoon dried herbes de Provence or (2 teaspoons fresh, chopped)
- 5 tablespoons white wine vinegar
- 5 tablespoons olive oil
- 1/2 small clove garlic (crushed and finely chopped)
- 1/8 teaspoon black pepper
- 1/4 teaspoon salt
Place all ingredients in a jar and shake until the dressing is well blended. Alternately, you can vigorously whisk the ingredients in a small bowl until they are completed incorporated together.
|Nutritional Guidelines (per serving)|
|Total Fat||17 g|
|Saturated Fat||2 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||1 g|