Sherry Shallot Vinaigrette

Written by 

The Canyon Ranch Kitchen

Editorial Policy

Nutrition Information (per serving)

calories 

50

protein 

Trace

sodium 

121 mg

carbohydrates 

5 g

fat 

3 g

fiber  

Trace

cholesterol 

0 mg

Servings 

16 (1 Tbsp ea.)

Ingredients 

⅓ cup Dijon Mustard
½ cup sherry vinegar
¼ cup red wine vinegar
¼ cup water
¼ cup diced shallots
¼ cup honey
¼ cup canola oil

Instructions 

1. Combine all ingredients in a blender except for canola oil and blend until well mixed. Slowly drizzle in canola oil.

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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