Monday, June 1, 2015

Mustard Vinaigrette

We are heading to Italy in less than two weeks and I plan to indulge in a LOT of pasta, cheese and wine.  But until then, I'm trying to clean things up a bit!  I've been working out a little more, raiding the candy dish at work less and preparing more salads for dinner.

To incorporate some variety in our salads, I like to whip up a mustard vinaigrette from time to time.  I usually have all of the ingredients on hand and it stays fresh for a few meals!

Mustard Vinaigrette


1 rounded tbsp dijon mustard
1 1/2 tbsp red wine vinegar
1 tbsp fresh lemon juice
Salt & pepper to taste
1/4 c olive oil
1 small garlic clove, peeled


Combine the mustard, red wine vinegar, lemon juice, salt and pepper in a glass measuring dish and whisk together.  This should come to about 1/4 cup.  Whisk in your olive oil.  Crush your peeled garlic clove and drop it into the dressing.

Let the dressing rest for at least 30 minutes and up to a week in the refrigerator.  Before serving, use tongs to remove the garlic clove, give it another whisk and drizzle lightly over the salad makings of your choosing!

We like tender baby greens, pomegranate seeds, red onion and tomato to start.  For a light but filling dinner, we'll add grilled chicken and some fresh grated Parmesan then serve with a hunk of bread and some extra dressing on the side for dipping - deliziosa!

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