Tarragon Vinaigrette

Diet types:
  • CKD non-dialysis
  • Dialysis
  • Diabetes

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
  • 1/2 cup fresh tarragon
    1 teaspoon garlic puree
  • 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 salad oil

Preparation

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

Nutrients per serving

  • Calories  104
  • Protein  0 g
  • Carbohydrates  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


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

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