Mustard-Balsamic Vinaigrette

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From: EatingWell Magazine January/February 1998

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

Ingredients 20 servings

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Original recipe yields 20 servings
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  • 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

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  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.
  • Make Ahead Tip: The vinaigrette will keep, covered, in the refrigerator for up to 1 week.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 61 calories; 6 g fat(1 g sat); 0 g fiber; 3 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 2 g sugars; 1 IU vitamin A; 0 mg vitamin C; 3 mg calcium; 0 mg iron; 45 mg sodium; 38 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 fat

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