Publisher Photo
Publisher Photo
Its slight nutty flavor and lip-puckering tartness make this my go-to dressing for salads and steamed vegetables. And if you run out, whisk together another batch in mere minutes! —Kathleen Specht, Clinton, Montana
Recommended: 30 Fall Harvest Salads
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1/2 cup canola oil
  • 1/4 cup red wine vinegar
  • 1 shallot, finely chopped
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup finely chopped pecans, toasted

Directions

In a small bowl, whisk the oil, vinegar, shallot, mustard, salt and pepper. Cover and refrigerate. Just before serving, stir in pecans. Yield: 1 cup.
Originally published as Pecan Vinaigrette in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p91

Nutritional Facts

2 tablespoons: 164 calories, 18g fat (1g saturated fat), 0 cholesterol, 89mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 1g protein.

  • 1/2 cup canola oil
  • 1/4 cup red wine vinegar
  • 1 shallot, finely chopped
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup finely chopped pecans, toasted
  1. In a small bowl, whisk the oil, vinegar, shallot, mustard, salt and pepper. Cover and refrigerate. Just before serving, stir in pecans. Yield: 1 cup.
Originally published as Pecan Vinaigrette in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p91

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