Use this vinaigrette to dress any combination of mixed greens. Recipe by Nancy Baggett for EatingWell.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2010
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Ingredients

Ingredient Checklist

Directions

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.

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Tips

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

38.4 calories; protein 0.1g; carbohydrates 0.8g; exchange other carbs; dietary fiberg; sugars 0.4g; fat 3.9g 6% DV; saturated fat 0.6g 3% DV; cholesterolmg; vitamin a iu 10.4IU; vitamin c 2.6mg 4% DV; folate 1.6mcg; calcium 0.9mg; ironmg; magnesium 0.6mg; potassium 12.7mg; sodium 52.4mg 2% DV; thiaminmg.

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
03/07/2016
Instead of red/white wine vinegar can i use Apple Cider Vinegar? Will try over this weekend.....Cheers! Read More
Rating: 5 stars
10/30/2011
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