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Rice Vinegar Salad Dressing
From RealAge
Originally published in YOU: Having a Baby by Michael Roizen, MD, and Mehmet Oz, MD
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Nutritional Information
(per serving)
| Calories | 35 |
| Total Fat | -- |
| Saturated Fat | -- |
| Cholesterol | -- |
| Sodium | -- |
| Total Carbohydrate | -- |
| Dietary Fiber | -- |
| Sugars | -- |
| Protein | -- |
| Calcium | -- |
Yields: 1 cup (16 servings)
Ingredients
| U.S. | Metric | Conversion chart |
- .5 cup(s) rice wine vinegar
- .333 cup(s) extra-virgin olive oil
- 2 tablespoon(s) agave nectar
- 1 tablespoon(s) fresh parsley, chopped
- 1 teaspoon(s) garlic, minced
- .5 teaspoon(s) salt
- .5 teaspoon(s) black pepper, freshly ground
Directions
- Combine all ingredients in a small bowl; whisk well. Cover and refrigerate up to 1 week.
Recipe developed by Cleveland Clinic Lifestyle 180 program
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