Sunday, January 16, 2011

Dijon Vinaigrette


Meet my new favorite salad dressing. The recipe came from Better Homes and Gardens, and it is cinch to make. The shallot gives it such a wonderful flavor, and I love it because it has no sugar in it.


You can serve it with any salad you like. My salad today consisted of romaine lettuce, spinach, rotisserie chicken, blue cheese crumbles and walnuts. Yummy!

Dijon Vinaigrette
print this recipe

5 Tbps. extra-virgin olive oil
1 grated shallot
2 Tbsp. white wine vinegar
1 Tbsp. Dijon-style mustard
1/2 tsp. salt
1/4 tsp. ground black pepper

In a screw-top jar combine all ingredients.  Cover, shake well.  Serve immediately, or cover and store in refrigerator up to 1 week.

If refrigerated, let stand at room temperature 30 minutes before serving.  Shake before serving.  Makes about 3/4 cup.

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