Red Wine Vinaigrette

Written by 

The Canyon Ranch Kitchen

Editorial Policy

Nutrition Information (per serving)

calories 

50

protein 

Trace

sodium 

102 mg

carbohydrates 

Trace

fat 

5 g

fiber  

Trace

cholesterol 

1 mg

Servings 

16 (2 Tbsp ea.)

Ingredients 

1 cup red wine vinegar
½ cup vegetable stock
1 Tbsp canned anchovies
⅓ cup extra virgin olive oil
¼ tsp sea salt
¼ tsp freshly ground black pepper

Instructions 

1. Combine all ingredients in a blender container and puree until smooth.

About the author 

All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein

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