Walnut Oil Vinaigrette

This salty, nutty vinaigrette is best served on blanched vegetables, such as leeks, asparagus, and artichoke, green beans, or on roasted red or gold beets. You can also season crispy greens, like bok choy, with a splash of this vinaigrette.

Serves: 4Hands-on: 5 minutesTotal: 5 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 2 Tbsp. walnuts, toasted
  • 2 Tbsp. walnut oil
  • 2 Tbsp. lemon juice
  • 2 Tbsp. shoyu
  • 1 Tbsp. chopped scallions
  • 1 tsp. chopped dill
  • 1 tsp. lemon zest
  • 1 clove garlic, minced
  • 1 tsp. chopped parsley

Directions

  • Chop walnuts coarsely. Whisk all ingredients together.

Recipe Information

Serves: 4

Ingredients

  • 2 Tbsp. walnuts, toasted
  • 2 Tbsp. walnut oil
  • 2 Tbsp. lemon juice
  • 2 Tbsp. shoyu
  • 1 Tbsp. chopped scallions
  • 1 tsp. chopped dill
  • 1 tsp. lemon zest
  • 1 clove garlic, minced
  • 1 tsp. chopped parsley

Directions

  • Chop walnuts coarsely. Whisk all ingredients together.

Nutrition Information

Nutrition Information
Amount per serving
Calories90
Total Fat9g
Saturated Fat1g
Cholesterol0mg
Sodium520mg
Total Carbohydrate2g
Dietary Fiber0g
Sugars0g
Protein2g