Week 1-DINNER ACCOMPANIMENTS – DRESSING Vinaigrette Salad Dressing

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 Makes 8 servings (contains approximately 65 kcal in each 1 tablespoon serving)

Difficulty: Easy
Serves: Makes 8 servings
salt (optional) and freshly ground black pepper
1 teaspoon snipped fresh chives (5g)
1 teaspoon honey (5g)
1 tablespoon wholegrain mustard (15g)
50ml rapeseed oil (cold-pressed for a stronger flavour)
2 tablespoons balsamic vinegar (30g)
1 small garlic clove


  • Use a garlic crusher to crush the garlic or the fine side of a box grater if you find that easier. Put into a screw-topped jar (an old washed-out jam jar is perfect).
  • Add the balsamic vinegar, oil, mustard, honey and chives to the jar and season lightly with salt (optional) and add plenty of freshly ground black pepper.
  • Then screw the lid back on tightly. Shake hard until the dressing has thickened and emulsified.
  • Store in the fridge and use as required.