Mustard-Balsamic Vinaigrette

From EatingWell: January/February 1998, The Essential EatingWell Cookbook (2004) — Subscribe Now!

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

1 1/4 cup

Active Time: 10 minutes

Total Time: 10 minutes

Nutrition Profile

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

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