Shallot-Mustard Vinaigrette

Makes 1/2 cup dressing, serves 4
preparation
5
minutes
cooking
5
minutes

Ingredients

2 teaspoons Dijon mustard
2 tablespoons lemon juice
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons chopped shallots (or scallions)

Directions

  1. In a large bowl combine all the ingredients and whisk together until well mixed. Season to taste with salt and freshly ground pepper. The dressing can be stored in the refrigerator in a sealed container or jar for up to a week.
Scott Noland
March 2001

Nutritional Information

  • Per Serving
  • Calories 158
  • Calcium 6 mg
  • Carbohydrate 2 g
  • Cholesterol 0 mg
  • Fat 17 g
  • Fiber 0 g
  • Iron 0 mg
  • Protein 0 mg
  • Sat Fat 2 g
  • Sodium 64 mg
What does this mean? See Nutrition 101.