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Shallot-Mustard Vinaigrette

Photo: Michele Gastl
Yield 1/2 cup

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)

Nutrition 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

How to Make It

  1. 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.