Photo: Ernest Porzi
Pistachio-Caper Vinaigrette Recipe
8 ingredients
1 1/4 cups
openrecipes
Why turn to the same ol' balsamic vinaigrette when you can whip up a bright, fresh take on dressing like this one? With toasty flavors from pistachio oil, fragrant...
Estimated Nutrition (whole recipe, rough)
386
Calories
9g
Protein
27g
Fat
34g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Onion | 1 medium (110g) | 44 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Finely grated zest of 2 medium lemons
- 1/2 cup plus 1 tablespoon lemon juice (from about 2 1/2 medium lemons)
- 2 teaspoons kosher salt
- 1/2 heaping teaspoon freshly ground black pepper
- 1/4 cup drained capers in brine, minced
- 1/4 cup roasted pistachio oil
- 1/4 cup extra-virgin olive oil
- 1/4 cup minced red onion (about 1/2 small onion)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes