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