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Canyon Ranch Rosemary Vinaigrette
Makes 16 Servings
*2/3 cup red wine vinegar
*2/3 cup champagne vinegar
*1/2 cup Canyon Ranch Vegetable Stock
*1 tablespoon minced shallots
*2 teaspoons black pepper
*4 teaspoons white miso paste
*1 tablespoons chopped fresh oregano
*1 tablespoon chopped fresh rosemary
1In a blender container, combine all ingredients except for oregano and rosemary and blend until smooth. Add herbs and mix by hand. Pour into a jar.
2Cover tightly and refrigerate for up to 2 weeks.
  • White miso is one of the milder types of fermented bean paste.
  • EACH 2 TABLESPOON SERVING CONTAINS APPROXIMATELY: 10 calories, 2 gm. carbohydrate, Trace fat, 0 mg. cholesterol, Trace protein, 292 mg. sodium, Trace fiber

coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

These great recipes and more are available in the Canyon Ranch Cooks cookbook.
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