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Photo: Michele Gastl Photo by: Photo: Michele Gastl

Shallot-Mustard Vinaigrette

Real Simple APRIL 2001

  • 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)

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.

Nutritional Information

Amount per serving
  • Calcium: 6mg
  • Calories: 158
  • Calories from fat: 1%
  • Carbohydrate: 2g
  • Cholesterol: 0mg
  • Fat: 17g
  • Fiber: 0g
  • Iron: 0mg
  • Protein: 0mg
  • Saturated fat: 2g
  • Sodium: 64mg
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Shallot-Mustard Vinaigrette recipe

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