Canyon Ranch Rosemary VinaigretteMakes 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|
|1||In 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.|
|2||Cover 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
Canyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.
These great recipes and more are available in the Canyon Ranch Cooks cookbook.
For more information on the Canyon Ranch Health Resorts visit their site at www.canyonranch.com