I’ve been making this dressing for the past 20 years; it’s a golden oldie. Chances are if you’re eating a salad at my house, you’re getting this dressing.
1/4 cup (60 mL) balsamic vinegar
1 Tbsp + 1 tsp (20 mL) cold pressed extra-virgin olive oil
2 tsp (10 mL) grainy Dijon mustard
2 tsp (10 mL) organic honey
1 clove garlic, crushed
Whisk together all ingredients. Store up to 1 week in refrigerator.
Makes 1/2 cup (125 mL). Serves 4.
Each 2 Tbsp (30 mL) serving contains:
60 calories; 0 g protein; 4.5 g total fat (0.5 g sat. fat, 0 g trans fat); 5 g carbohydrates; 0 g fibre; 40 mg sodium
source: "Salad Days", from alive #319, May 2009
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