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Cabernet and Fresh Herb Vinaigrette

  • SERVINGS: MAKES ABOUT 1 1/4 CUPS
  • BASIC-EASY
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Use this vinaigrette to dress potato salad, tomato salad, roasted chicken breast and roasted vegetable salad, and as a sauce for roasted sea bass.

  1. 1/4 cup plus 2 tablespoons Cabernet Sauvignon
  2. 1/4 cup rice vinegar
  3. 2/3 cup olive oil
  4. 1 teaspoon sugar
  5. 2 tablespoons finely chopped basil
  6. 1 teaspoon finely chopped thyme
  7. 1 teaspoon finely chopped oregano
  8. Salt and freshly ground pepper
  1. In a bowl, whisk the Cabernet, vinegar and oil. Add the sugar, basil, thyme and oregano. Season with salt and pepper.
Make Ahead The vinaigrette can be refrigerated for up to 2 days. Notes One Tablespoon Calories 68 kcal, Total Fat 7.2 gm, Saturated Fat 1 gm.
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