Shallot-Mustard Vinaigrette

Shallot-Mustard Vinaigrette Recipe
Photo: Michele Gastl

Yield:

1/2 cup

Recipe from

Real Simple

Nutritional Information

Calcium 6 mg
Calories 158
Caloriesfromfat 1 %
Carbohydrate 2 g
Cholesterol 0 mg
Fat 17 g
Fiber 0 g
Iron 0 mg
Protein 0 mg
Satfat 2 g
Sodium 64 mg

Ingredients

2 teaspoons Dijon mustard
2 tablespoons lemon juice
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons chopped shallots (or scallions)

Preparation

In a large bowl combine all the ingredients and whisk together until well mixed. Season to taste with salt and freshly ground pepper. The dressing can be stored in the refrigerator in a sealed container or jar for up to a week.

Note:

Scott Noland,

April 2001
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