Rosemary Vinaigrette
Rosemary Vinaigrette It’s seasonal, festive, flavorful, and super easy to make. I’ve tossed it with roasted sweet potatoes and mixed it with cannellini beans for a quick bean salad. I’ve also used it more traditionally – like in this Winter Salad with Roasted Sweet Potatoes and Toasted Pepitas. Rosemary Vinaigrette is a great way to make fall & winter veggies taste amazing.
Ingredients
- 3 cloves garlic crushed
- 2 tablespoon fresh rosemary leaves
- 1 teaspoon sea salt
- 2 tablespoon lemon juice
- ½ Cup olive oil
- fresh ground black pepper to taste
- ½ teaspoon honey
Instructions
- Start by removing the fresh rosemary leaves from their stem. Place all of the vinaigrette ingredients, garlic, rosemary, sea salt, lemon juice, olive oil, black pepper, and honey, into a jar and use an immersion blender to combine and emulsify fully. The dressing in this recipe makes the perfect amount for one large salad or two side salads.3 cloves garlic crushed, 2 tablespoon fresh rosemary leaves, 1 teaspoon sea salt, 2 tablespoon lemon juice, ½ Cup olive oil, fresh ground black pepper to taste, ½ teaspoon honey
Nutrition
Calories: 495kcalCarbohydrates: 4gProtein: 0.4gFat: 54gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 39gSodium: 1165mgPotassium: 49mgFiber: 0.4gSugar: 2gVitamin A: 60IUVitamin C: 8mgCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!
