Mustard-Balsamic Vinaigrette

January/February 1998, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.3 (14 votes)

Imported olives are the secret to this dark, complex vinagirette.

Mustard-Balsamic Vinaigrette

Makes: 1 1/4 cup

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  • 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:


  1. 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.


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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