Almond Vinaigrette Dressing

Name: Almond Vinaigrette Dressing
Prep time: 5
Cook time: 15

5 out of 5 stars (based on 3 reviews)

5 min prep

15 min total

4 servings

Carrot Icon for Number of Ingredients Size

5 ingredients

Toasted sliced almonds add a crunchy twist to the most basic salad dressings. This Almond Vinaigrette Dressing can add snap and nutty deliciousness to the simplest green salad or plate of steamed vegetables, along with...

1 tablespoon white wine vinegar
Sea salt and freshly ground black pepper, to taste
3 tablespoons extra virgin olive oil
1 tablespoon water, or to taste
2 tablespoons sliced almonds

Missing an Ingredient?

Visit our ingredient substitution guide ›

Nutrition Facts

Calories

116 cals

Fat

12 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

9 g

Carbohydrates

1 g

Sugar

0 g

Fiber

1 g

Protein

1 g

Sodium

51 mg

Directions

Pour the vinegar into a large bowl with the salt and pepper. Beat with a small whisk until the salt has dissolved.
Gradually beat in the olive oil until the dressing is well blended. Taste for sharpness. If the dressing is too sharp, beat in the water a little at a time until it suits your taste. Set aside.
Dry roast the sliced almonds in a heavy frying pan until they have just started to take on a golden color and you can smell their delicious aroma. Take care not to over-toast them.
While the almonds are still warm, tip half of them into the dressing. This will give the mixture a toasty taste. Reserve the rest to sprinkle on the salad greens. That’s it! Try with Simple Steamed Asparagus or Steamed Green Beans.

Chef Tips

I often add water to my dressings to cut down on the oil. If you want your dressing heavier, add an extra spoon of oil instead of water.

If you like your dressing to have a garlicky taste, cut a clove of garlic in half and rub the cut sides of the clove around the bowl you’ll be using to make the dressing in. This will give your dressing a light taste of garlic.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society