Garlic Vinaigrette

1 Reviews
100% would make this recipe again

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

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


  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 (20 g)


% Daily Value




10 g

16 %

Saturated 1.4 g
+ Trans 0 g

7 %


0 mg


20 mg

1 %


1 g

0 %


0 g

0 %


1 g

Net Carbs

1 g


0 g

Vitamin A

1 %

Vitamin C

2 %


0 %


1 %


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


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

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1 Reviews (1 with rating only) 100% would make this recipe again

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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