Classic vinaigrette
This classic dressing is easy to make at home, and stores in the jar for up to a week
0
ratings
Difficulty and servings
Easily doubled
Preparation and cooking times
Prep 5 mins
- Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right. Vinaigrette will keep for a week.
Perking up your tomatoes
Finely chop a few sun-dried or SunBlush tomatoes, then whisk with 2 tbsp vinaigrette. Pour over sliced fresh tomatoes and sprinkle with chopped fresh mint or basil before serving. (Recipe photographed above.)
102 kcalories, protein 0g, carbohydrate 0g, fat 11 g, saturated fat 2g, fibre 0g, salt 0.29 g
Recipe from Good Food magazine, June 2006.
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http://www.bbcgoodfood.com/recipes/2321/
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Ingredients
- 2 tsp Dijon mustard
- 2 tbsp red wine vinegar
- 6 tbsp light olive oil
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Difficulty and servings
Easily doubled
Preparation and cooking times
Prep 5 mins
Ingredients
- 2 tsp Dijon mustard
- 2 tbsp red wine vinegar
- 6 tbsp light olive oil
102 kcalories, protein 0g, carbohydrate 0g, fat 11 g, saturated fat 2g, fibre 0g, salt 0.29 g
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