Easy Mustard Vinaigrette

Name: Easy Mustard Vinaigrette
Prep time: 10

5 out of 5 stars (based on 12 reviews)

10 min prep

6 servings

Carrot Icon for Number of Ingredients Size

6 ingredients

Our lighter version of mustard vinaigrette is delicious with crunchy salads or with lightly steamed veggies like green beans, cauliflower, or broccoli, but really it’s good with just about any salad. If you like...

2 tablespoons Dijon mustard
Salt and freshly ground black pepper, to taste
1 tablespoon white wine vinegar
2 tablespoons extra virgin olive oil (see Chef Tips)
1 tablespoon cold water
1 garlic clove, cut in half, or to taste

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Nutrition Facts

Calories

44 cals

Fat

5 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

1 g

Sugar

0 g

Fiber

0 g

Protein

0 g

Sodium

58 mg

Directions

Spoon the mustard into a large salad bowl, with a pinch of salt and a grind or two of black pepper. Add the vinegar to the mustard and whisk until completely blended and smooth.
Beating continuously, slowly add the oil into the mustard mixture until it is all combined and you have a thick, smooth cream. Add half of the water and beat to blend. Taste for sharpness. If it is still too sharp, beat in the rest of the water, or a little more oil, depending on how light you like your dressing. Adjust for salt. Use immediately or store in a jar in the refrigerator for up to 1 week.

Chef Tips

For a richer dressing, use 3 tablespoons of olive oil instead of 2 and discard the tablespoon of water.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Easy Mustard Vinaigrette