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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cup 173g Recipe makes 1/2 cup) The following items or measurements are not included below: 1 tablespoon white wine vinegar |
||
| Calories 1311 | ||
| Calories from Fat 1299 | (99%) | |
| Amount Per Serving | %DV | |
| Total Fat 144.3g | 222% | |
| Saturated Fat 19.9g | 99% | |
| Monounsaturated Fat 105.3g | ||
| Polyunsaturated Fat 15.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 753mg | 31% | |
| Potassium 51mg | 1% | |
| Total Carbohydrate 8.9g | 2% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 6.2g | ||
| Protein 1.0g | 1% | |
Honey Mustard Vinaigrette
By: Bev
Jul 13, 2004
This vinegrette sings its praises to escarole, chicory, radicchio or Belgian endive. Makes a great dipping sauce, too for crunchy veggies and crusty bread! From Eating Well.
1/2 cup
Ingredients
- 1 clove garlic, minced
- 1 tablespoon white wine vinegar
- 1 1/2 teaspoons Dijon mustard (coarse or smooth)
- 1/2 teaspoon honey
- 1/8 teaspoon salt, to taste
- fresh ground pepper
- 1/3 cup extra-virgin olive oil or canola oil
Directions
1
Whisk garlic, vinegar, mustard, honey, salt and pepper in a small bowl.2
Slowly whisk in oil.
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- Course > Salads > Salad dressings
- Preparation > Time to Make > < 15 mins
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Featured Reviews for This Recipe
From: catmaiden
On Oct 7, 2007
I made this exactly per the instructions, but we didn't like it. I had high hopes for it but we found it to be very bland. It made my salad oily with hardly any flavor at all...I had to add some balsamic vinaigrette to my salad to even be able to finish it. I'm not rating it because I only let it chill for about 30 minutes; maybe that was the issue, or the fact that I used the calculator to change the amount to 1 cup instead of 1/2. If it changes after refrigeration, I will update. Thanks!
From: Belgicook
On Apr 16, 2007
Great flavor! I used it to top a strawberry-grapefruit salad as an appetizer and it was delicious! Thanks for a great recipe!
From: FlemishMinx
On Sep 5, 2004
A very delicious vinaigrette. Served this over lettuce and Belgian endive as a base for warm goat cheese and lardons and it was perfect. I must comment however, that my husband and I agree that the garlic flavor predominates; he didn't know it was honey/mustard until I told him. Nevertheless, a tasty dressing. Thanks for posting !
From: Charishma Ramchandani
On Jul 14, 2004
This was really nice with crusty bread. I'm going to make this one again!
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