Wednesday, December 20, 2017

Recipe ReDux Post # 65 Rosemary Vinaigrette

The Recipe ReDux for December is “Grab a Book and Cook,”  To close out the year we were challenged to find a cookbook recipe on a page # that has any combo of 2017 and put our own creative spin on it. One of the first books I grabbed was Anthony Sepe’s “What’s Cooking Recipes from America’s Greatest Dietitian’s andChefs.”  On page 217,  I came across a Classic Vinaigrette dressing recipe that I thought it would be fun to change up a bit.  I substituted rice vinegar for the red wine and balsamic ones, used garlic salt instead of fresh garlic and tried rosemary instead of chives. The combo came out great and it is a nice subtle dressing that can go with a variety of salads!  I hope you will give my recipe, and the original a try, as well as all the other creations from the Recipe ReDux Group.  Happy holidays!!

The original recipe:

My Version:


3 tablespoons olive oil
6 Tablespoons seasoned rice vinegar
¼ cup low sodium chicken or vegetable broth
¼ teaspoon garlic salt
½ teaspoon dried rosemary


Whisk all of the ingredients in a small bowl and serve.  Refrigerate for up to a few days if not using immediately.

Makes ¾ cup, about 6 servings  

Serving Size: 2 Tablespoons Calories 66 Protein  0 g Carb  6 g Fiber  0 g Sugars 5 g Fat 7 g saturated fat  <1 g="" sodium="" span="" style="mso-spacerun: yes;"> 307 mg



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