Red Wine Vinaigrette

Written by 
The Canyon Ranch Kitchen

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