Karen's Pink Peppercorn Vinaigrette

Name: Karen's Pink Peppercorn Vinaigrette
Total time: 4 min
Ingredients: 3 tablespoons fresh lemon juice; 1 tablespoon white balsamic vinegar (or aged white wine vinegar); 3/4 teaspoon pink peppercorns (ground); 1 teaspoon fresh garlic (peeled and finely grated); 1 teaspoon fresh shallots (peeled and minced); 1/4 teaspoon sea salt; 1/3 cup safflower oil*; 2 tablespoons macadamia nut oil (or your favorite nut oil (can use extra virgin olive oil too))

azestforlife.com

A Zesty Pink Peppercorn Vinaigrette adds tang and bite. Drizzle over: Winter White Salad (see recipe) Whisked together in a minute…

View full recipe on azestforlife.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at azestforlife.com.

Share this recipe:

Cooking tools:

Spice grinder
Rolling pin
Microplane
Chef's knife
Cutting board
Mixing bowl
Whisk
Measuring spoon
Measuring cup
Wax paper
Glass
Refrigerator

Ingredients

3 tablespoons fresh lemon juice
1 tablespoon white balsamic vinegar (or aged white wine vinegar)
3/4 teaspoon pink peppercorns (ground)
1 teaspoon fresh garlic (peeled and finely grated)
1 teaspoon fresh shallots (peeled and minced)
1/4 teaspoon sea salt
1/3 cup safflower oil*
2 tablespoons macadamia nut oil (or your favorite nut oil (can use extra virgin olive oil too))