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.


Slideshow: Terrific Green Salads


  • Servings: MAKES ABOUT 1 1/4 CUPS

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  • 1/4 cup plus 2 tablespoons Cabernet Sauvignon
  • 1/4 cup rice vinegar
  • 2/3 cup olive oil
  • 1 teaspoon sugar
  • 2 tablespoons finely chopped basil
  • 1 teaspoon finely chopped thyme
  • 1 teaspoon finely chopped oregano
  • Salt and freshly ground pepper

How to make this recipe

  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.


One Tablespoon Calories 68 kcal, Total Fat 7.2 gm, Saturated Fat 1 gm.

Contributed By Published January 2000

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