Citrus Vinaigrette - low sodium
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
1 large shallot, chopped1.5 tsp lemon zest6 oz Meyer lemon juice and/or lime juice3 oz olive oil1 tbsp honey1.5 tsp coarse dijon mustard1/8 tsp ground black pepper1 garlic clove, smashed
In a 2 cup glass measuring cup, place shallot and 2 tsp water. Cover with plastic wrap and microwave for 1 minute on half-power (to reduce raw bite of the shallot).
Add remaining ingredients to the shallot, and stir to move solids, then quickly transfer all to blender jar.
Blend on highest speed to liquefy the solids and emulsify the mixture.
Store in the refrigerator in a glass jar. Shake well before serving.
Serving Size: Makes 11 oz. One serving = 1 oz = 2 tbsp.
Number of Servings: 11
Recipe submitted by SparkPeople user IMBERNJ.
Add remaining ingredients to the shallot, and stir to move solids, then quickly transfer all to blender jar.
Blend on highest speed to liquefy the solids and emulsify the mixture.
Store in the refrigerator in a glass jar. Shake well before serving.
Serving Size: Makes 11 oz. One serving = 1 oz = 2 tbsp.
Number of Servings: 11
Recipe submitted by SparkPeople user IMBERNJ.
Nutritional Info Amount Per Serving
- Calories: 76.9
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 12.0 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 0.1 g
- Protein: 0.1 g
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