Made w/ canola and thyme (with extra dijon/parsley) and it was well-liked at potluck.
"This herbed vinaigrette recipe is another easy variation on the basic vinaigrette formula. It can be prepared with any one of a number of dried herbs including thyme, marjoram, basil, chives or tarragon."
1. Combine the mustard and vinegar in a glass or stainless steel bowl and whisk them together briefly.
2. Place the mustard-vinegar mixture along with the oil, herbs and seasonings in a blender and mix for about 10 seconds or until fully combined.
3. Transfer to a glass bowl and let stand for 30 minutes to let the flavors meld. Give the dressing a good whisk immediately before serving.
Makes 1 cup of dressing.
NOTE: Any oil labeled "vegetable oil" or "salad oil" is fine for this basic recipe. You can also use any light, neutral-flavored oil like safflower, canola or soybean oil.
4/2011 made with olive oil and it was a little too heavy and sweet
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (25g)|
|Recipe Makes: 1|
|Calories from Fat: 62 (95%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 0mg||0 %|
|Sodium 22.6mg||1 %|
|Potassium 18.7mg||0 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.2g|
|Protein 0.1g||0 %|
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Calories per serving: 65
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