Wednesday, January 4, 2012

My Favorite Salad Dressing

Mesclun Salad Dressing

Recipe Adapted from Provencal Light by Martha Rose Shulman

3 Tablespoons balsamic vinegar
1 to 1.5 Tablespoon olive oil (or up to 3 Tablespoons oil if you're not counting calories)
.5 to 1 teaspoon Dijon mustard
2 to 4 large garlic cloves, minced or put through press
Salt and freshly ground pepper to taste

Mix together vinegar, mustard, garlic.  Add the oil and combine well.  Add salt and pepper to taste.  Shake well before serving.

Note:  The ratio of vinegar to oil is reversed here to lower calories, but I like the "kick" with the garlic and mustard.  I also usually have thinly sliced red onion in my salads which works well with this recipe.

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