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.
From EatingWell: Summer 2004, The EatingWell Diabetes Cookbook (2005)
Yield: About 1/2 cup
Active Time: 5 minutes
Total Time: 5 minutes
- 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
- 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)