Use this vinaigrette to dress any combination of mixed greens. Recipe by Nancy Baggett for EatingWell. Source: EatingWell Magazine, May/June 2010

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Peel garlic clove and smash with the side of a chef's knife. Using a fork, mash the garlic with salt in a small bowl to form a coarse paste. Whisk in oil. Add juice, vinegar and mustard; whisk until well blended. Taste and whisk in up to 4 tablespoons more juice to mellow the flavor; season with more salt, if desired.



Make Ahead Tip: Cover and refrigerate for up to 5 days. The oil will solidify, so bring to room temperature and whisk before using.

Nutrition Facts

38 calories; 3.9 g total fat; 0.6 g saturated fat; 52 mg sodium. 13 mg potassium; 0.8 g carbohydrates; 0.1 g protein; 10 IU vitamin a iu; 3 mg vitamin c; 2 mcg folate; 1 mg calcium; 1 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Instead of red/white wine vinegar can i use Apple Cider Vinegar? Will try over this weekend.....Cheers! Read More
Rating: 5 stars
Since first seeing this recipe in the magazine I have used it several times! It always turns out wonderfully. I normally add extra garlic and sometimes decrease the amount of OJ used by 1T to make it less sweet. Very easy to whip up! Read More