I found this recipe for a basic vinaigrette salad dressing in the July/August Nutrition Action Newsletter. I made it to use for a vegetable green salad. The dressing can be used for other salads including legume beans, tuna, salmon, shrimp and green beans. I made almost a double batch to keep in the fridge and use for other salads.
INGREDIENTS:
1 tbsp dijon mustard
3 tbsp mayonnaise
2 tbsp red wine vinegar
1/2 tsp salt (optional)
1 tsp honey or agave
1/3 cup olive oil
DIRECTIONS:
Whisk together the ingredients in a small container and store the unused dressing in the fridge for future use.
No comments:
Post a Comment