Home » Mustard-Balsamic Vinaigrette
Mustard-Balsamic Vinaigrette
From EatingWell: January/February 1998, The Essential EatingWell Cookbook (2004)
Imported olives are the secret to this dark, complex vinagirette.
1 1/4 cup
Active Time:
Total Time:
Nutrition Profile
Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |
View Our Nutrition Guidelines »Ingredients
- 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
Try this recipe with:
Preparation
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 1 week.
Nutrition
Per serving: 59 calories; 6 g fat ( 1 g sat , 4 g mono ); 0 mg cholesterol; 2 g carbohydrates; 0 g protein; 0 g fiber; 47 mg sodium; 11 mg potassium.
Exchanges: 1 fat
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Recipe Categories
- Health & Diet Considerations
- Healthy weight
- Heart healthy
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Gluten free
- Preparation/ Technique
- No-cook
- Ethnic/Regional
- Mediterranean
- Servings
- 8 or more
- Type of Dish
- Salad dressing
- Total Time
- 15 minutes or less
- Ease of Preparation
- Easy
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