Mixed Herb Vinaigrette Mixed Herb Vinaigrette

Mixed Herb Vinaigrette | Food styling by Claire Stubbs | Prop styling by Alanna Davey Image by: Maya Visnyei

Drizzle over our Beet, Clementine & Farro Salad or Heirloom Carrot & Wheat Berry Salad.

  • Prep time 10 minutes
  • Total time 10 minutes

Ingredients

  • 1/2 cup packed chopped fresh dill
  • 1/2 cup packed fresh oregano
  • 1/2 cup packed fresh parsley
  • 1/2 cup packed fresh mint
  • 1/2 cup white vinegar
  • 2 tablespoons chopped fresh chives
  • 2 cloves garlic , finely grated or pressed
  • 2 tablespoons liquid honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1 cup vegetable oil

Method

In food processor, pulse together dill, oregano, parsley, mint, vinegar, chives, garlic, honey, mustard and salt; with motor running, add oil in thin steady stream until smooth. 

Makes 1 3/4 cups.

Nutritional facts Per 1/4 cup: about

  • Fibre 1 g
  • Sodium 341 mg
  • Sugars 5 g
  • Protein 1 g
  • Calories 305
  • Total fat 31
  • Potassium 74 mg
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 8 g

%RDI

  • Iron 9
  • Fibre 0.0
  • Folate 6
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5
  • Vitamin C 10
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Appetizers & Snacks

Mixed Herb Vinaigrette

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