Popular - Side Dish
It's so easy to make your own fresh and flavorful vinaigrette, you'll never waste your money on the store-bought stuff ever again! This is such a versatile dressing. Try it on mixed green salads, arugula, spinach, tomato slices, or steamed asparagus! Any leftover vinaigrette will keep up to 2 weeks in the fridge. Enjoy!
Prep 5 mins Total: 5 mins Servings: 4 Yield: 3 /4 cup
Simple and Flavorful Balsamic Vinaigrette
¼ cup balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon white sugar
1 clove garlic minced
½ teaspoon salt
freshly ground black pepper to taste
½ cup extra-virgin olive oil
Side Dish Step 1 Whisk vinegar mustard sugar garlic salt and black pepper together in a small bowl until sugar and salt are dissolved. Add oil in a thin stream whisking continually until emulsified. Season with additional salt and pepper to taste.
Servings Per Recipe:4 Calories: 268.8 % Daily Value * Protein: 0.1g Carbohydrates: 4g 1% Dietary Fiber: 0.1g Sugars: 3.3g Fat: 28g 43% Saturated Fat: 3.9g 20% Vitamin A Iu: 0.8IU Vitamin C: 0.4mg 1% Calcium: 7.2mg 1% Iron: 0.2mg 1% Magnesium: 0.7mg Potassium: 18.2mg 1% Sodium: 326mg 13% Calories From Fat: 252.4
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
|
recipesfull.net
Discover some of the finest recipes from around the world, crafted to bring delicious flavors straight to your home kitchen.
Disclaimer: All content on this website is for informational purposes only. For official dietary guidelines, allergen advice, or food safety standards applicable to your region, please consult directly with your local government health and food safety authorities (such as the FDA in the US or EFSA in Europe).