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Honey-Mustard Vinaigrette

Summer 2004, The EatingWell Diabetes Cookbook (2005)

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Here is a great, all-purpose salad dressing. The pleasing pungency of Dijon mustard makes it a good match for slightly bitter greens, such as escarole, chicory, radicchio or Belgian endive. It also makes an irresistible dipping sauce for crunchy vegetables (especially fennel) and crusty whole-wheat bread.


Honey-Mustard Vinaigrette Recipe

Makes: About 1/2 cup

Active Time:

Total Time:

Ingredients

  • 1 clove garlic, minced
  • 1 tablespoon white-wine vinegar
  • 1 1/2 teaspoons Dijon mustard, (coarse or smooth)
  • 1/2 teaspoon honey
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 1/3 cup extra-virgin olive oil, or canola oil

Preparation

  1. Whisk garlic, vinegar, mustard, honey, salt and pepper in a small bowl. Slowly whisk in oil.

Nutrition

Per tablespoon: 84 calories; 9 g fat (1 g sat, 7 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 49 mg sodium; 2 mg potassium.

Exchanges: 2 fat (mono)


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