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Garlic Vinaigrette

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This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

Preparation : 10 min Standing : 2 h
110 calories/serving
  • Can be done in advance
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Artery-healthy

Ingredients

1 tbsp balsamic vinegar 15 mL
3 tbsp extra virgin olive oil 45 mL
1 clove garlic, finely chopped
1 tsp Dijon mustard 5 mL
2 tbsp chives, fresh, chopped 6 g
2 tbsp creamy soy preparation for cooking [optional] 30 mL

Method

  1. Beat balsamic vinegar and olive oil with a whisk until emulsified.
  2. Add the remaining ingredients and mix well. Chill in the refrigerator for about 2 hours before use.

Nutrition Facts Table

per 1 Serving (20g)

Amount

% Daily Value

Calories

110

Fat

12 g

18 %

Saturated 1.6 g
+ Trans 0 g

8 %

Cholesterol

0 mg

Sodium

20 mg

1 %

Carbohydrate

2 g

1 %

Fibre

0 g

0 %

Sugars

1 g

Protein

1 g

Vitamin A

1 %

Vitamin C

2 %

Calcium

0 %

Iron

1 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 0 serving
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Free  :
Added Sugar, Cholesterol, Trans Fat
Low  :
Saturated Fat, Sodium
Source of  :
Vitamin E, Vitamin K
Diet-related health claims  :
Artery-healthy

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 0
Fats 2

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This recipe is in the following categories

Vinaigrettes | Low Saturated Fat | Vegetarian | Artery-healthy | Vegan | Kosher | Low Cholesterol | Low Sodium | Halal