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Mustard-Balsamic Vinaigrette

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

Your rating: None Average: 3.5 (11 votes)

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


Mustard-Balsamic Vinaigrette Recipe

Makes: 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:

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Preparation

  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.

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

Style/Theme
Entertaining, formal
Make ahead instructions
Quick (total 30 min. or less)
Vegan
Vegetarian
Entertaining, casual
Ease of Preparation
Easy
Total Time
15 minutes or less
Type of Dish
Salad dressing
Servings
8 or more
Ethnic/Regional
Mediterranean
Preparation/ Technique
No-cook
Health & Diet Considerations
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Meal/Course
Brunch
Lunch
Dinner

Season
Spring
Summer
Fall
Winter
Publication
The Essential EatingWell Cookbook (2004)
January/February 1998
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