2/3 cup olive oil
21/2 tablespoons red wine vinegar
1 large garlic clove, minced or pressed
11/2 teaspoons freshly grated orange peel
1/4 cup pine nuts
1/3–1/2 cup milk (whole, 2%, or skim)
1/4 teaspoon salt (or to taste)
1/8 teaspoon ground black pepper (or to taste)
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1 tablespoon minced fresh tarragon, chives, basil, dill, or thyme (optional)
In a blender or food processor, combine the olive oil, vinegar, garlic, orange peel, pine nuts, 1/3 cup milk, salt, and pepper. Purée until thick and creamy, adding more milk if the dressing is too thick. Taste for salt and pepper, and stir in any of the optional fresh herbs suggested.
Creamy Pine Nut Vinaigrette will keep, tightly covered and refrigerated, for up to 2 weeks.
PER 2-OZ SERVING: 264 CALORIES, 1.3 G PROTEIN, 28.8 G FAT, 2.4 G CARBOHYDRATE, 110 MG SODIUM, 3 MG CHOLESTEROL.
TOTAL TIME
10 minutes
SERVINGS
11/4 cups
MENU
Serve over crisp greens, spinach, asparagus, sliced tomatoes, steamed vegetables, or broiled fish.
Prized for their rich flavor, pine nuts add a distinctive taste to this dressing.