Mustard-Shallot Vinaigrette with Mixed Greens
Jun 25, 2007
Two great vinaigrettes from one basic dressing. They're easy to mix and store right in a jar the day ahead. Each version will dress about 20 cups of mixed greens.
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Cook Time: 0 hours 10
Total Time: 0 hours 10
3/4 c. olive oil
red wine vinegar
3 tbsp. Dijon mustard
1 tsp. coarsely ground black pepper
1 tsp. sugar
- In large jar (about 2 cups) with tight-fitting lid, combine all ingredients; shake well. Refrigerate if not serving right away. Bring to room temperature and shake well before using. Serve dressing with greens. Refrigerate any remaining dressing to use up within 3 days.
- Each tablespoon: About 55 calories, 0 g protein, 1 g carbohydrate, 6 g total fat (1 g saturated), 0 mg cholesterol, 120 mg sodium.Makes about 1 2/3 cups
- BLUE-CHEESE VINAIGRETTE: Prepare dressing as above, but add 4 ounces blue cheese, crumbled (1 cup); shake well. Makes about 2 cups.
- Each tablespoon: About 60 calories, 1 g protein, 1 g carbohydrate, 6 g total fat (1 g saturated), 3 mg cholesterol, 150 mg sodium.
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Date: 12.12.2018, 06:57 / Views: 84452