Olive Oil Cabernet Vinaigrette
Ingredients
- 1 tablespoon red wine (Cabernet Sauvignon or Merlot)
- 2 tablespoons red wine vinegar
- 1 tablespoon orange juice
- 1 teaspoon fresh garlic, minced
- ½ teaspoon dried basil
- 1 pinch sea salt
- 1 pinch black pepper
- 2 tablespoons extra virgin olive oil
Directions
- In a small bowl, whisk together all ingredients except olive oil.
- Slowly drizzle in olive oil, while whisking, to emulsify the dressing.
- Serve over mixed greens.
Good to know
- Tips: This recipe can be made ahead and stored in the refrigerator for up to 2 weeks. If chilled, olive oil may thicken, so allow to come to room temperature before serving.
Source: From the Cardiometabolic Food Plan recipe collection (Institute for Functional Medicine), saved in Desarae’s recipe files.