Shallot Vinaigrette

Recipes developed by Chef Leslie Cairns, photo credit vanillaechoes/

Shallot Vinaigrette

This dressing is wonderful served with arugula topped with slices of crunchy pear!


  • 2/3 cup extra virgin olive oil
  • 1 shallot minced
  • 3 tbsp red wine vinegar
  • cracked black pepper
  • 1 tsp Dijon mustard


Combine all ingredients, except oil, in blender.  Slowly add oil to emulsify, OR you can whisk the oil into the other ingredients and serve immediately.

Nutrient Analysis

Calories: 124 KCal

Protein: 0.08 g

Carbohydrates: 0.45 g

Fibre: 0.06 g

Total Fat: 14 g

Sodium: 5 mg

Phosphorus: 2 mg

Potassium: 10 mg

Renal Diet Nutrient Analysis

Servings per recipe: 17

Serving size: 1 tbsp (15 ml)

Renal and Diabetic Exchanges


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