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My Ketogenic Mediterranean Diet: Day 42 + Vinaigrette Recipe

Vinegar and oil

Vinegar and oil

Weight: 155 b

Transgressions: 1 Metamucil fiber wafer

Exercise: none

Comments

Vinaigrette (Olive Oil & Vinegar Salad Dressing)

Ingredients: 1/3 cup extra virgin olive oil, 2 tbsp red wine vinegar, 2 tbsp parsley (fresh, chopped), 1/2 tsp salt, 1/4 tsp pepper (freshly ground), 1/2 tsp Dijon mustard, 1/4 tsp paprika, juice of 1/2 lemon, 1 garlic clove (minced)

Instructions

In a bowl, combine all ingredients and whisk together.  Alternatively, you can put all ingredients in a jar with a lid and shake vigorously.  This tastes even better if you let it sit for several hours before using as a salad dressing or drizzling over fresh or cooked vegetables.  Refrigerate any remaining.  Servings per batch: 6.  Serving size: 1 tbsp.  Digestible carbs per tbsp: 1 g.

With the size of the salads I’m eating these days, I’d use 2 tbsp.

This recipe was in The Advanced Mediterranean Diet.  Find many more vinaigrette recipes at Allrecipes.com and RecipeZaar.

Steve

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