Lemon-Garlic Vinaigrette Recipe
Recipe By EatingWell
While a 1-to-2 acid-to-oil ratio is common for vinaigrette, shifting it to 1-to-1½ yields a dressing with a brighter flavor and fewer calories. That means for every ½ cup of acid, such as vinegar or lemon juice, use 3/4 cup of oil. Here’s a good all-purpose take on the formula.
4.8
15 Rating -
Rate
Vegdiet
35minstotal
35m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Lemon-Garlic Vinaigrette Recipe
- 0.07 cup Extra virgin olive oil
- 1/2 tablespoon Red wine vinegar
- 0.30 tablespoon Lemon juice
- 0.15 tablespoon Dijon mustard
- 1/10 Clove garlic, grated
- 0.07 teaspoon Salt
Nutrition
value
value
177
calories per serving
19 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther
Current Totals
- Fat19g
- Protein< 1g
- Carbs< 1g
- Fiber< 1g
MacroNutrients
- Carbs< 1g
- Protein< 1g
- Fiber< 1g
Fats
- Fat19g
Vitamins & Minerals
- Calcium6mg
- Iron< 1mg
- Vitamin A54mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B93mcg
- Vitamin B120mcg
- Vitamin C3mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium2mg
- Manganese< 1mg
- Phosphorus4mg
- Selenium< 1mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell