Cardiac Nutrition and Recipes: Eating, Cooking, and Living the Heart Healthy Way. Learn to Manage Your Heart Disease Through Diet, Exercise, and Lifestyle Changes & More!



Search Articles:


 Heart Disease
- Wellness & Nutrition
- Heart Healthy Recipes

Board Review
- General Surgery Board Review
- ABSITE High Yield Review
- Surgery SHELF Exam Review
- CT Board Review
- CT Oral Board Review
- Cardiology Board Review

 Online Store
- Buy Books Online
- Eating for Healthy Heart
- Understanding Heart Disease
- High Blood Pressure & Stroke


 Contact Us
 About This Site

Nutrition Information Printer Friendly Version Send to a Friend

Vinaigrette, White Wine

by Pierre S. Aoukar, MD
Posted: March 3


1 part white or red wine vinegar
1 part extra virgin olive oil
1/24 part sea salt
crushed black pepper to taste
fresh crushed garlic, pinch (optional)
fresh thyme (optional)
fresh oregano (optional)
fresh sage (optional)

Measurements: 3 teaspoons = 1 Tablespoon.


Recipes for dressings work better in proportions so that you can make as much as you want. For example, if you wanted to make cup of this dressing, you would use: 4 Tb wine, 4 Tb olive oil and 1/2 tsp salt. This is your basic Italian salad dressing. Depending on what you are in the mood for, you can add any or all of the optional ingredients. Combine all ingredients in a blender or mini food processor. Blend until you have a homogenous mixture. You can also use a hand whisk; however, this does not do as well of a job emulsifying the ingredients. Dressing will keep indefinitely if refrigerated.

White Wine Vinaigrette, The Recipes of Dr. Aoukar


(c) by Dr. Freeman. All Rights Reserved. | Terms Of Use | Privacy Notice