Using tarragon-flavored vinegar in addition to fresh tarragon helps boost the herbal appeal of this easy-to-make vinaigrette.
What You Need
Original recipe yields 16 servings
2/3 cup HEINZ Tarragon Vinegar
1 Tbsp. finely chopped green onions
1 Tbsp. chopped fresh parsley
1-1/2 tsp. chopped fresh tarragon
1-1/3 cups oil
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Let's Make It
Whisk all ingredients except oil in medium bowl until blended.
Add oil gradually, whisking constantly after each addition until well blended.
Savor every bite of this tasty dressing. Each 2-Tbsp. serving goes a long way on flavor.
How to Use as a Marinade
Pour 1/4 cup prepared vinaigrette over 4 small boneless skinless chicken breasts (1 lb.) in shallow dish; turn to evenly coat both sides of chicken breasts. Refrigerate 1 hour to marinate. Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF), brushing with additional 1/4 cup vinaigrette for the last 5 min. Cut chicken across the grain into thin strips; place on greens-covered platter. Drizzle with additional 1/4 cup vinaigrette. Sprinkle with croutons.
Combine chopped cooked chicken and halved seedless grapes in bowl. Stir in enough prepared vinaigrette until chicken mixture is evenly moistened. Refrigerate several hours. Stir in additional vinaigrette just before serving, if desired.
Use as a marinade for cooked poultry or fish, or serve as dressing for your favorite mixed green salad.
How to Store
Store in tightly covered container in refrigerator up to 1 week before serving.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.