Recipe courtesy of Terrance Brennan
Recipe courtesy of Terrance Brennan
Watch how to make this recipe.
Walnut Vinaigrette
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- Level: Easy
- Yield: about 2 1/2 cups
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 326
- Total Fat
- 36 g
- Saturated Fat
- 4 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 230 mg
- Level: Easy
- Yield: about 2 1/2 cups
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 326
- Total Fat
- 36 g
- Saturated Fat
- 4 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 230 mg
Ingredients
Directions
- Place all of the ingredients, except the oils, in a blender and process on high speed. With the machine running, gradually add the olive and walnut oils until the vinaigrette is emulsified, about 1 minute. Refrigerate until ready to serve. (The vinaigrette can be prepared up to 1 week in advance, covered and refrigerated.)
- Note: To toast walnuts, place the walnuts in a single layer on a baking sheet. Bake in a preheated 350 degrees F. oven, stirring occasionally, until toasted, 8 to 12 minutes. Cool completely
