This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"One cannot think well, love well, sleep well, if one has not dined well."
-Virginia Woolf, Author
The ingredients for a vinaigrette are more important than with other dressings. Use the highest quality olive oil. I have quality inexpensive oil that I cook with, but a rich, mellow Tuscan oil should be used for a recipe such as this one. There is a difference in price but it will show in the final flavor of your dressing.
All oils have approximately 5 grams of fat per teaspoon but vary in the amount of saturated, monounsaturated and polyunsaturated fat. It appears that the best oils are those with more monounsaturated fats. The two monounsaturated oils used most often in these recipes are olive oil and canola oil.
Servings = 6 | Serving size =2 Tbsp. dressing
Cooking Time = 30 Minutes
This recipe can be multiplied by 2.
This vinaigrette keeps well for about 4 - 7 days.
|1 cloves||garlic (peeled and crushed)|
|2 Tbsp||extra virgin olive oil|
|1/4 cup||fresh lemon juice|
|5 Tbsp||white wine vinegar|
|1/2 tsp||ground dry mustard|
Place garlic, olive oil, lemon juice, vinegar, honey and mustard in a blender and blend on high for about 15 seconds.
Serving size = 2 Tbsp. dressing
Servings = 6
Amount Per Serving
|Calories 68||Calories from Fat 40|
|% Daily Value|
|Total Fat 5g||7%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 7g||2%|
|Dietary Fiber 0g||0%|
|Vitamin A 0%||Vitamin C 8%|
|Calcium 0%||Iron 1%|
|Vitamin K 3 mcg||Potassium 20 mg|
|Magnesium 2 mg|