Honey-Mustard Vinaigrette

Honey-Mustard Vinaigrette

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
Total Time: 5


  1. 1 clove garlic, minced
  2. 1 tablespoon white-wine vinegar
  3. 1 1/2 teaspoons Dijon mustard, (coarse or smooth)
  4. 1/2 teaspoon honey
  5. 1/8 teaspoon salt
  6. Freshly ground pepper, to taste
  7. 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 Serving: 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.

Nutrition Bonus:

Carbohydrate Serving

Exchanges: 2 fat (mono)