Fennel Salad Dressing
Created by acerast on October 24, 2011
- Servings: 9
- Prep Time: 10m
- Cook Time: 0m
- Recipe #1225
Ingredients
- 1/2 cup olive oil
- 1/2 cup canola oil
- 1/2 cup red wine vinegar
- 1/2 cup white vinegar
- 2 Tablespoons lemon juice
- 1 teaspoon sugar
- 1 Tablespoon dry mustard
- 1 teaspoon ground, dry fennel
- 2 Tablespoons fresh parsley, chopped, (or 2 teaspoons dried parsley)
- Salt, to taste
- Freshly ground black pepper, to taste
How to Make
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Step 1: In a large jar (such as a canning or clean mayonnaise jar) measure the oils, vinegars, lemon juice, sugar, mustard, fennel and dried parsley if using (do not add fresh parsley yet). Cover and shake to combine.
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Step 2: Add fresh parsley (if using), and salt and pepper to taste. Cover and shake to combine.
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Step 3: Serve over your favorite salad combination of leafy greens, vegetables, meats, eggs, etc.
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Step 4: Store any unused portion in the refrigerator for up to one week.
Nutritional Facts
- Serving Size: 1 (65.2 g)
- Calories 276.1
- Total Fat - 28.9 g
- Saturated Fat - 3.1 g
- Cholesterol - 0 mg
- Sodium - 6.7 mg
- Total Carbohydrate - 3.7 g
- Dietary Fiber - 0.1 g
- Sugars - 3 g
- Protein - 0.2 g
- Calcium - 10.1 mg
- Iron - 0.4 mg
- Vitamin C - 2.3 mg
- Thiamin - 0 mg