Tarragon Vinaigrette Recipe
Tarragon Vinaigrette Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"This is a great dressing for perking up any kind of salad," says Tammy Landry of Saucier, Mississippi. "Try mixing it into potato salad—it will tingle your taste buds!"
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 2 tablespoons powdered fruit pectin
  • 3 tablespoons boiling water
  • 1/3 cup thawed apple juice concentrate
  • 3 tablespoons tarragon vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 1 tablespoon minced fresh tarragon
  • 1/4 teaspoon pepper

Directions

In a small bowl, dissolve pectin in boiling water; set aside. In a small bowl, whisk the apple juice concentrate, vinegar, mustard, oil, tarragon, pepper and pectin mixture. Cover and refrigerate for at least 1 hour. Yield: 6 servings.
Originally published as Tarragon Vinaigrette in Light & Tasty December/January 2005, p14

Nutritional Facts

2 tablespoons: 71 calories, 2g fat (0 saturated fat), 0 cholesterol, 124mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1/2 fruit, 1/2 fat.

  • 2 tablespoons powdered fruit pectin
  • 3 tablespoons boiling water
  • 1/3 cup thawed apple juice concentrate
  • 3 tablespoons tarragon vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 1 tablespoon minced fresh tarragon
  • 1/4 teaspoon pepper
  1. In a small bowl, dissolve pectin in boiling water; set aside. In a small bowl, whisk the apple juice concentrate, vinegar, mustard, oil, tarragon, pepper and pectin mixture. Cover and refrigerate for at least 1 hour. Yield: 6 servings.
Originally published as Tarragon Vinaigrette in Light & Tasty December/January 2005, p14

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