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Recipe tags: Easy, No Cook, Quick, Vegetarian

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Salads and salad dressings

Tarragon Vinaigrette

Recipe created by executive sous chef, Kathleen Crook, from Cadillac Ranch in Irving, Texas, and submitted by DaVita dietitian Sara from California.

Portions:                  8                     

Serving size:  2 tablespoons

Ingredients

• 1/2 shallot, chopped
• 1 teaspoon garlic, roasted and pureed
• 1/2 cup tarragon, fresh, chopped
• 1/4 cup unseasoned rice vinegar
• 1/4 cup tarragon vinegar
• 1 tablespoon sugar
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 6 tablespoons cottonseed oil

Preparation

1. Mix all ingredients except the oil in a blender and blend until smooth for approximately one minute.
2. Transfer to a mixing bowl and whisk in the oil. Do not emulsify.
3. Pour into a salad dressing cruet and store in the refrigerator until needed.

Nutrients per serving

• Calories:  104
• Protein:  0 g
• Carbohydrate:  3 g
• Fat:  10 g
• Cholesterol:  0 mg
• Sodium:  68 mg
• Potassium:  48 mg
• Phosphorus:  6 mg
• Calcium:  12 mg
• Fiber:  0.1 g

Renal and Renal Diabetic Food Choices

• 2 fat

Carbohydrate Choices

• 0 

Helpful Hints

• Use olive oil or canola oil instead of cottonseed oil if desired.
• Serve with Lettuce and Mushroom Salad or Summer Salad.

What's everyone saying?

1 reviews  |  Avg. User Rating:  |  Write a review

  Paula W. says:

all of the recipes sounds and look great. I'm very plesed that Iwent on your web-site. a lot centers do not provide with recipes on things you show or can't eat. So I am very please. I thank the Lord for showing me this web-site. I know I will on this site for recipes.

Reviewed: Jun. 01, 2009, 7:31 AM  -  Inappropriate review?   

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