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A basic French sauce made of oil, vinegar and seasonings, used as a salad dressing or to coat cold vegetables, or other cold dishes. Rice vinegar is often used to add flavor to the vinaigrette. The proportions of oil and vinegar are generally 1 part vinegar to 3 parts oil.
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Red Wine Vinaigrette | | 
Balsamic Vinaigrette |
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USDA Nutrition Facts |
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| Serving Size 2 fl oz |
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| Calories 86 |
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| Protein 0g |
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| Total Fat 5g |
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| Total Carbohydrates 24g |
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| Dietary Fiber 0g |
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| Sugars 6g |
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| Potassium 20mg |
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| Sodium 1562mg |
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| Cholesterol 0mg |
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Vinaigrette term - Related Content |
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| Use RecipeTips’ “Raspberry Vinegar” recipe as the basis for this terrific salad dressing that will perk up even the most ordinary salad. |
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| Delicious and quickly prepared, this dish can be served with bottled vinaigrette, but the freshly made vinaigrette included in this recipe pairs so well with the asparagus that it’s worth the minimal effort to make. Terrific hot or cold. |
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| Use canned beets for quickest version of this dish; use roasted beets for best flavor. |
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| Simple and quick, this is as good on cooked vegetables as it is on garden greens. |
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| A basic French sauce made of oil, vinegar and seasonings, used as a salad dressing or to coat cold vegetables, or other cold dishes. |
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