Impress your guests with homemade vinaigrette!
Making your own dressings, dips and vinaigrettes at home is so easy and is a great way to skip all of the preservatives and unnecessary added ingredients of packaged products.
Natural ingredients, quick prep and great flavor is what you’ll get from this Stoneground Mustard Vinaigrette!
“I love this on salads. I plan on using it as a dip for soft pretzels, too!” – Lacey A.
Time: 5 minutes
Serving size: 1 tbsp
1 tablespoon stoneground mustard
1/3 cup olive oil
1/2 cup white wine vinegar
1 small shallot, minced
2 teaspoons agave nectar (or honey)
Salt, to taste
Ground black pepper, to taste
Note: For a milder-tasting vinaigrette, try using grapeseed oil instead of olive oil.
- Place all ingredients in a mixing bowl and whisk to combine. Season with salt and black pepper.
- Add to salad or use as a dip. Store leftovers in an airtight container in refrigerator for up to 1 week.
Recipe used in partnership with Amazing Paleo.Nutrition Facts (per serving):
- Calories 49
- Fat 4.6 grams [Saturated Fat 0.6 g, Trans Fat 0 g, Monounsaturated Fat 3.7 g, Polyunsaturated Fat 0.3 g]
- Protein 0 grams
- Sodium 18 mg
- Carbohydrates 1.3 grams
- Fiber 0 grams
|Organic Stoneground Mustard||Organic White Wine Vinegar||Organic Agave Nectar|