Rosemary Vinaigrette

Rosemary Vinaigrette It's seasonal, festive, flavorful, and super easy to make. I've tossed it with roasted sweet potatoes and mixed it with cannellini beans for a quick bean salad. I've also used it more traditionally. Rosemary Vinaigrette is a great way to make fall & winter veggies taste amazing.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time:

Total Time: 5 minutes

Servings: 2 Servings

Calories: 496 kcal per serving

Ingredients

3 cloves - garlic
2 tablespoons - fresh rosemary leaves
1 tsp - sea salt
2 tablespoons - lemon juice
½ cups - olive oil
black pepper
½ tsp - honey

Instructions

Start by removing the fresh rosemary leaves from their stem. Place all of the vinaigrette ingredients, garlic, rosemary, sea salt, lemon juice, olive oil, black pepper, and honey, into a jar and use an immersion blender to combine and emulsify fully. The dressing in this recipe makes the perfect amount for one large salad or two side salads.

Nutrition