Classic Balsamic Viniagrette Dressing. Most dressings call for Dijon Mustard. I'm not a fan of Dijon and it's easy to add too much making the dressing taste very mustardy.
I like to use the small mason jars (jelly size) to store mine in. Any airtight container will do. Mince the green onion (you can also use shallots or chive instead if you prefer) and add to your container. Add remaining ingredients in order then mix well. Can be stored in refrigerator for up to a week. I use this with all my salads, for tapanades and even as a marinade for meat or veggies. It is very versatile. You can also add rasberries or other ingredients to vary the flavor if you wish. If you do not have Dry Mustard you can use a teaspoon of your favorite mustard instead. I prefer the dry ground mustard as I'm not a fan of Dijon Mustard which is what most recipes call for.
Mix very well, preferably in a blender, food processor, with a whisk or a fork. It takes a lot of mixing to disburse the honey evenly.
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Serving Size: 1 Serving (11g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 46 | ||
Calories from Fat: 39 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.4mg | 0 % | |
Potassium 7.5mg | 0 % | |
Total Carbohydrate 1.7g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.7g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 46
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