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

Kevin Maguire
January 2000

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Recipe Summary

Yield:
MAKES ABOUT 1 1/4 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, whisk the Cabernet, vinegar and oil. Add the sugar, basil, thyme and oregano. Season with salt and pepper.

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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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