
Basic Vinaigrette

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Its always convenient to know how to make a simple vinaigrette. This version can be used for virtually any combination of salad greens. If youre dressing bitter greens, consider replacing half the canola oil with a nut oil such as hazelnut oil or walnut oil. Make sure your nut oils are made from roasted nuts to prevent rancidity. If youre mixing spicy greens such as arugula and basil, replace the canola oil with extra virgin olive oil and leave out the mustard.
ingredients
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serves: 4
2 teaspoons Dijon mustard
1/2 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
1 tablespoon red or white wine vinegar
3 tablespoons canola oil (peanut oil, or grapeseed oil)
Nutrition Facts
Basic Vinaigrette
Servings Per Recipe: 4
Amount per Serving
Calories: 96
- Total Fat: 10.6 g
- Saturated Fat: 0.8 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 325.8 mg
- Total Carbs: 0.2 g
- Dietary Fiber: 0.1 g
- Sugars: 0 g
- Protein: 0.1 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012