Ingredients 1/3 Cup (6 tbsp) Basalmic Vinegar 2 tbsp Olive Oil 1-2 Cloves Garlic, freshly pressed 1 dash/pinch kosher salt 1 tbsp Mustard (Grey Poupon or the like works best) the Juice of 2-3 Fresh Lemon Wedges. I also add: 1 tbsp dried Basil 1/2 tsp dried Rosemary
Directions Put all ingrediants into a container and shake them. The mustard is essential because it keeps the oil and vinegar from separating.
This is enough dressing for a large salad. This is best presented by dressing the entire salad before serving it. A little goes a long way, and it will save in the refridgerator for use again. 8Recipe submitted by SparkPeople user FREDDYMOM.
Number of Servings: 8 Nutritional Info Servings Per Recipe: 8 Amount Per Serving Calories: 34.7 Total Fat: 3.5 g Cholesterol: 0.0 mg Sodium: 65.2 mg Total Carbs: 0.7 g Dietary Fiber: 0.1 g Protein: 0.1 g
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