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This recipe is as basic as it seems, but is none-the-less essential.
This is my favorite dressing to use on a salad and the one I turn to 98% of the time. It’s so much better than any of the store bought dressings you’ll find and it has no mystery ingredients.
Traditionally, vinaigrettes are 3 parts oil: 1 part vinegar, but I much prefer 1:1. It makes for a lighter, tangier, more flavorful dressing that just so happens to be Clean & Delish:).
It also works great as a quick marinade for grilled chicken if you ever find yourself in a pinch. Enjoy!
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
- 1 clove garlic, crushed
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar (or whatever vinegar you fancy)
- ½ tsp. Dijon mustard
- Fat pinch of kosher salt and a dash of black pepper
Combine all the ingredients together and whisk until well incorporated. Enjoy!
Makes ½ cup dressing (4 servings).
Nutrients per 2 tbsp: Calories: 122; Total Fat: 14g; Saturated Fat: 2g; Cholesterol: 0mg; Carbohydrate: 0.2g; Dietary Fiber: 0g; Sugars: 0g; Protein: 0.1g