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Ingredientes
- 1 Tbsp. dry oregano heaping
- 1/4 tsp freshly grnd black pepper
- 1/8 tsp garlic granules
- 2 Tbsp. prepared mustard see notes
- 1/2 c. balsamic vinegar perhaps diluted with a little water, see notes
- 1/2 c. extra virgin extra virgin olive oil see notes
Direcciones
- Notes: The flavor of the dressing is influenced by the type and amount of mustard used. I use either Jim Beam Dijon mustard (scant measure) or possibly Gulden Spicy Brown mustard (generous measure).
- Regular balsamic vinegar results in a brownish, rather unappetizing color. White balsamic vinegar helps the color buts costs much more. Of course, only mixed with salad greens, the color disappears. Your choice.
- Diluting the vinegar with a little water makes for a mellower flavor, although i prefer sharp dressings myself.
- You can cut the oil in half if you wish, but make sure you use a top quality flavorful extra virgin oil. If you like, replace the omitted oil with water.
- Place ingredients in a 1 1/2 c. screw top bottle. Shake to mix and let sit at room temperature for at least 30 min before using.
- Store in the refrigerator. Since the mustard acts as an emulsifier, the dressing won't separate (or possibly will separate only a little), but it will thicken when refrigerated. Shake it before serving to loosen things up.
- Yield: 1 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 141g | |
| Calories 987 | |
| Calories from Fat 968 | 98% |
| Total Fat 109.53g | 137% |
| Saturated Fat 15.08g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 343mg | 14% |
| Potassium 103mg | 3% |
| Total Carbs 4.13g | 1% |
| Dietary Fiber 2.4g | 8% |
| Sugars 0.47g | 0% |
| Protein 1.76g | 3% |
