Red Currant Vinaigrette
- Kid-friendly
- Heart-healthy
- Low fat
- Vegan
If you use only extra-virgin olive oil in this dressing, the oil will overpower the subtle currant flavour, so mix it with vegetable oil. A little mint adds another dimension to this simple yet perfect vinaigrette.
Ingredients
- 2 tbsp (30 mL) vegetable oil
- 1 tbsp (15 mL) extra-virgin olive oil
- 1-1/2 tbsp (22 mL) Red Currant Vinegar
- Pinch each salt and black pepper
- 8 mint leaves, chopped (optional)
Preparation
Whisk together vegetable and olive oils, vinegar, salt and pepper; whisk in mint (if using).
Makes about 1/4 cup/60 mL, enough to dress 8 cups/2 L greens.
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