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Nutrition Facts
Serving Size 1 (23g) Recipe makes 5 servings
Calories 36
Calories from Fat 27		(74%)
Amount Per Serving		%DV
	Total Fat 3.0g	4%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 2.2g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 109mg		4%
Potassium 51mg		1%
Total Carbohydrate 1.6g		0%
	Dietary Fiber 0.4g	1%
	Sugars 1.1g
Protein 1.0g		1%
detailed view... how is this calculated?

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Dijon-herb Dressing

Recipe #114805 | 8 min | 8 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: justcallmetoni
Mar 31, 2005

I have been trying lots of recipes from "The New American Plate" a wonderful cookbook that features dishes that are lower in saturated fats and high in flavors. This is my own rift on one of their many salad dressings. Whether you are concerned about calories or not, you're gonna enjoy this one.

SERVES 5 (change servings and units)

Ingredients

3 tablespoons Dijon mustard
1 tablespoon white vinegar
1 tablespoon olive oil, use extra virgin if possible
2 tablespoons fresh basil, chopped or 2 teaspoon dried basil
1 tablespoon parsley, finely chopped
1 tablespoon nonfat dry milk powder
2 tablespoons water

Directions

1
In a small bowl whisk together the mustard, vinegar, oil, basil and parsley.
2
In a separate bowl mix the powdered milk and water; it will not be the consistency of milk, instead creamier and thicker like half-n-half.
3
Combine milk with the dressing and whisk until fully incorporated.
4
This will keep in the fridge for 2 or 3 days; if you are using dried herbs its tastes better if you let the dressing sit in the ice box an hour or so before serving.

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Featured Reviews for This Recipe

From: puppitypup

On Aug 16, 2008

Toni, I'm sorry but this wasn't to our tastes as the dijon and the basil seemed to overpower the salad. That's a great idea though, using the powdered milk to thicken dressing and make it creamy. Made for Potluck Tag, please see my rating system as I rate tougher than most.

0 people found this review helpful

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From: PaulaG

On Aug 14, 2005

This is easy to put together and has a wonderful flavor. I mixed up the dressing about 1 hour before serving, allowing it chill in the refrigerator before serving it over a tossed salad. Thanks for posting.

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From: Roosie

On May 21, 2005

I made this as directed with the fresh basil. I don't know if the dijon I have just is kickin' or what, but mine was a too intensely mustardy. I added about a tsp of honey, which helped, but it was still had a little too much bite for me. BF and I enjoyed this as Sharon and Minx suggested with crudites (carrots, cuke and red bell peppers). All-in-all, though I throught the flavors were good. I liked the fresh herbs and I thought the balance of the flavors other than mustard were good and I thought the addition of dried milk was a great idea- it gives a great creamy texture without any cream, mayo or sour cream like you find in most other dressings. You're definitely right, though, I think this is not just a dressing for weight conscious people, its good for everyone. I guess just be careful with the mustard and be conscious of how mild (or not!) yours is.

1 person found this review helpful

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From: FlemishMinx

On Apr 21, 2005

We really liked this one, Toni. I used grainy mustard (as that is what I had) and dried basil. Prepared at midday for use that evening over a mesclun salad. Great flavor, and pretty, too. I agree with Sharon123 that this would also make a nice dipping sauce, for crudites for example. Thanks for posting!

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