Source: U.S. Department of Defence
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Vinaigrette Dressing
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 055 00
VINAIGRETTE DRESSING
Yield 100
Portion 1 Tablespoon
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
42 cal
1g
0g
4g
0 mg
117 mg
3 mg
Ingredient
Weight
Measure
Issue
SUGAR,GRANULATED
1 oz
2-1/3 tbsp
SALT
1 oz
1 tbsp
MUSTARD,DRY
1 oz
2-2/3 tbsp
PEPPER,BLACK,GROUND
1/8 oz
1/4 tsp
PEPPER,RED,GROUND
<1/16th oz
1/8 tsp
VINEGAR,DISTILLED
1 lbs
2 cup
WATER
1 lbs
2 cup
OIL,SALAD
1 lbs
2 cup
2-1/8 oz
1/4 cup 2-2/3 tbsp
2-5/8 oz
PEPPERS,GREEN,FRESH,CHOPPED
ONIONS,FRESH,GRATED
1-3/8 oz
1/4 cup 1/3 tbsp
1-5/8 oz
7/8 oz
PARSLEY,FRESH,BUNCH,CHOPPED
3/4 oz
1/4 cup 2-1/3 tbsp
Method
1
Combine sugar, salt, dry mustard, and black and red pepper in mixer bowl. Add vinegar and water.
2
Using a wire whip, beat at medium speed about 2 minutes or until well blended.
3
Add salad oil or olive oil gradually while mixing at low speed 3 minutes.
4
Add onions, peppers, and parsley; mix at medium speed 1 minute or until well blended.
5
Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
6
Whip or stir well before using.
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|
| Yield: 100 | Portion: 1 Tablespoon |
| Calories: | 42 cal |
| Carbohydrates: | 1g |
| Protein: | 0g |
| Fat: | 4g |
| Cholesterol: | 0 mg |
| Sodium: | 117 mg |
| Calcium: | 3 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SUGAR,GRANULATED | 1 oz | 2-1/3 tbsp | |
| SALT | 1 oz | 1 tbsp | |
| MUSTARD,DRY | 1 oz | 2-2/3 tbsp | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/4 tsp | |
| PEPPER,RED,GROUND | <1/16th oz | 1/8 tsp | |
| VINEGAR,DISTILLED | 1 lbs | 2 cup | |
| WATER | 1 lbs | 2 cup | |
| OIL,SALAD | 1 lbs | 2 cup | |
| PEPPERS,GREEN,FRESH,CHOPPED | 2-1/8 oz | 1/4 cup 2-2/3 tbsp | 2-5/8 oz |
| ONIONS,FRESH,GRATED | 1-3/8 oz | 1/4 cup 1/3 tbsp | 1-5/8 oz |
| PARSLEY,FRESH,BUNCH,CHOPPED | 3/4 oz | 1/4 cup 2-1/3 tbsp | 7/8 oz |
| Method: | |
|
1 Combine sugar, salt, dry mustard, and black and red pepper in mixer bowl. Add vinegar and water. 2 Using a wire whip, beat at medium speed about 2 minutes or until well blended. 3 Add salad oil or olive oil gradually while mixing at low speed 3 minutes. 4 Add onions, peppers, and parsley; mix at medium speed 1 minute or until well blended. 5 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower. 6 Whip or stir well before using. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence