My F&W
quick save (...)

Cabernet and Fresh Herb Vinaigrette


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.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.