Tangy salad dressing. Lasts about a week in the fridge.
| 1 | tbsp red wine vinegar |
| 1 | tsp dijon mustard |
| 1/2 | tsp garlic, finely chopped |
| 3 | tbsp extra virgin olive oil |
| 1 | pinch salt |
| 1 | pinch ground black pepper |
- Whisk red wine vinegar, mustard and garlic in a small bowl.
- Slowly add olive oil, whisking constantly. Season with salt and pepper to taste.
Salads
| Nutrition Facts | ||||||
Serving Size 15.6g |
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Amount Per Serving |
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|
Calories 91 Calories from Fat
91 |
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% Daily Value* |
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|
Total Fat
10.1g 16%
|
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|
Saturated Fat
1.3g 6%
|
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|
Trans Fat
0.0g |
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|
Cholesterol
0mg 0%
|
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|
Sodium
53mg 2%
|
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|
Total Carbohydrates
0.4g 0%
|
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|
Sugars
0.2g |
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|
Protein
0.0g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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