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Based on the versatile French dressing called vinaigrette, this sauce can be tailored to any taste. Simply add more lemon juice, olive oil, or honey to adjust the flavors. We recommend making and shaking it in a jelly jar with a lid. It will keep in the refrigerator for up to one week; just take it out of the fridge about 30 minutes before using and shake vigorously before dressing the salad. Speaking of salad, a head of romaine lettuce will only add about $1.50 to the cost. (Cost for recipe: $2.33)

Hunter Lewis
Recipe by Cooking Light March 2015

Gallery

Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

hands-on:
3 mins
total:
7 mins
Yield:
Serves 16 (serving size: about 1 tablespoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a jar with a resealable lid. Let stand for 5 minutes.

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  • Add oil, mustard (if desired), and honey to jar.

  • Screw lid onto jar; shake vigorously before using.

  • 3 Ways to Riff: • Use as a sauce to dress pan-seared or grilled fish or steak. • Use as a sauce for steamed vegetables, including broccoli. • Use as a dressing for pasta salads or grain salads.

Nutrition Facts

79 calories; fat 8.5g; saturated fat 1.2g; mono fat 6.2g; poly fat 0.9g; carbohydrates 1g; sodium 52mg; calcium 1mg.
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