Week 1-DINNER ACCOMPANIMENTS – DRESSING Vinaigrette Salad Dressing
Makes 8 servings (contains approximately 65 kcal in each 1 tablespoon serving)
|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.