Rosemary Vinaigrette

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
10
protein 
Trace
sodium 
292 mg
carbohydrates 
2 g
fat 
Trace
fiber  
Trace
cholesterol 
0 mg
Servings 
16 (2 Tbsp ea.)
Ingredients 

⅔ cup red wine vinegar
⅔ cup champagne vinegar
½ cup vegetable stock
1 Tbsp minced shallots
2 tsp freshly ground black pepper
4 tsp white miso paste
1 Tbsp chopped fresh oregano
1 Tbsp chopped fresh rosemary

Instructions 
  1. In a blender container, combine all ingredients except for oregano and rosemary. Blend until smooth. Add herbs and mix by hand.
  2. Pour into storage container and refrigerate for up to two weeks.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein