Red Wine Vinaigrette

Nutrition Facts

Serving Size 2 TBSP

Calories 139

Calories from Fat 0

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 14.7g

23%

Sat. Fat 2.9g

- - -%

Trans Fat 0g

Cholesterol 5.4mg

- - -%

Sodium 103.3mg

Amount/Serving

%DV*

Tot. Carb. 0.5g

Dietary Fiber 0.3g

Sugars 0g

Includes 0g Added Sugars

Protein 2g

Vitamin D - 0mcg - 0%

Calcium - 61.9mg - 6%

Iron - 0.2mg - 2%

Potassium - 14.3mg - 0%

INGREDIENTS: OLIVE OIL (refined olive oil, and extra virgin olive oil. ), WINE VINEGAR (red wine vinegar, potassium metabisulfite (to preserve freshness), diluted with water to 5% acidity. contains: sulfites ), PARMESAN CHEESE (domestic parmesan cheese (pasteurized part-skim cow's milk, cheese cultures, salt, enzymes), potato starch and powdered cellulose added to prevent caking, natamycin (a natural mold inhibitor) contains: milk. ), BASIL, SHALLOTS, GARLIC PEELED, KOSHER SALT (salt, yellow prussiate of soda), WHITE PEPPER (White pepper. )

ALLERGENS: Milk

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.