Mustard-Balsamic Vinaigrette

http://www.eatingwell.com/recipes/mustard_balsamic_vinaigrette.html

From EatingWell:  January/February 1998, The Essential EatingWell Cookbook (2004)

Imported olives are the secret to this dark, complex vinagirette.

1 1/4 cup | Active Time: 10 minutes | Total Time: 10 minutes

Ingredients

• 1/2 cup balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 1/4 cup canola oil
• 2 tablespoons coarse-grained mustard
• 12 Kalamata olives, pitted and finely chopped
• 1 tablespoon maple syrup, or 1 1/2 teaspoons brown sugar
• 1 teaspoon dried basil
• Salt & freshly ground pepper, to taste

Preparation

1. Combine vinegar, olive oil, canola oil, mustard, olives, maple syrup (or brown sugar) and basil in a jar with a tight-fitting lid and shake well. Adjust seasoning with salt and pepper.

Nutrition

Per serving : 59 Calories; 6 g Fat; 1 g Sat; 4 g Mono; 0 mg Cholesterol; 2 g Carbohydrates; 0 g Protein; 0 g Fiber; 47 mg Sodium; 11 mg Potassium

Exchanges: 1 fat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 1 week.