Mustard Vinaigrette
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Serves: 16 | Serving size 2T. | Prep Time: 5 min
Calories are measured per serving.
Print This RecipeEquipment
- Bowls
- Whisk
- Liquid Measuring Cup
- Measuring Spoons
- Container with airtight lid for storage
Ingredients
- 2 T. White Wine Vinegar
- 2 T. H20
- ½ t. Kosher Salt
- ½ t. Fresh Ground Pepper
- 2 T. Dijon Mustard
- ¼ c. Extra Virgin Olive Oil
- ¼ c. Avocado Oil
Instructions
- Add white wine vinegar, water and salt to a bowl.
- Whisk until salt starts to dissolve.
- Whisk in Dijon mustard.
- Slowly whisk in oil. Once fully incorporated, it will have a creamy consistency.
- Add pepper.
- Place in container (I prefer glass) with airtight lid.
Notes
Pro - tip when tossing dressing with salad greens, I recommend starting with half of serving size so greens stay lightly dressed. Also a tiny pinch of salt on the greens extends the flavor of the dressing without having to add a lot more dressing.
Nutrition
Serving: 2tablespoons | Calories: 62kcal | Carbohydrates: 0.1g | Protein: 0.1g | Fat: 7g | Saturated Fat: 1g | Sodium: 94mg | Potassium: 4mg | Fiber: 0.1g | Sugar: 0.03g | Calcium: 2mg | Iron: 0.1mg | Net Carbohydrates: 0.05g
