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Honey-Mustard Vinaigrette

:  Summer 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.7 (17 votes)

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:

Nutrition Profile

Low calorie | Low carbohydrate | Low cholesterol | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

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

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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)


More From EatingWell

Recipe Categories

Style/Theme
Quick (total 30 min. or less)
Vegetarian
Kid-friendly
Make ahead instructions
Type of Dish
Salad dressing
Ethnic/Regional
American
Ease of Preparation
Easy
Health & Diet Considerations
Low calorie
Low carbohydrate
Low cholesterol
Healthy weight
Gluten free
Total Time
15 minutes or less
Servings
8 or more
Preparation/ Technique
No-cook
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Fall
Winter
Publication
The EatingWell Diabetes Cookbook (2005)
Summer 2004
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