0.0 – 0 reviews • Salad Dressing Recipes
| Level: |
Easy |
| Total: |
20 min |
| Prep: |
20 min |
| Yield: |
about 2 1/2 cups |
Ingredients
- 1 cup (4 ounces) walnuts, lightly toasted (see Note)
- 1 cup water
- 1/2 cup sherry vinegar
- 2 tablespoons minced shallots
- 2 teaspoons fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- 1/2 cup imported walnut oil
Instructions
- Place all of the ingredients, except the oils, in a blender and process on high speed. With the machine running, gradually add the olive and walnut oils until the vinaigrette is emulsified, about 1 minute. Refrigerate until ready to serve. (The vinaigrette can be prepared up to 1 week in advance, covered and refrigerated.)
- Note: To toast walnuts, place the walnuts in a single layer on a baking sheet. Bake in a preheated 350 degrees F. oven, stirring occasionally, until toasted, 8 to 12 minutes. Cool completely.
Nutrition Facts
| Serving Size |
1 of 5 servings |
| Calories |
539 |
| Total Fat |
58 g |
| Saturated Fat |
6 g |
| Carbohydrates |
4 g |
| Dietary Fiber |
2 g |
| Sugar |
1 g |
| Protein |
4 g |
| Cholesterol |
0 mg |
| Sodium |
329 mg |
