Saturday, February 25, 2012

Balsamic Dijon Vinaigrette

I love salad!  I know some might think that lettuce tastes like dirt, but I find it has a refreshing taste with the right kind of vegetables to give the salad a bit of color and flavor.

This recipe came from Cooking Light with a Fennel and Spinach Salad with Shrimp recipe in the December issue.  I usually double or triple the recipe, so I have a bit to last for a few weeks.  Since it's a vinaigrette, it's healthier than the creamy dressings you might choose.  The fat content may seem high, but it's the good fat from extra-virgin olive oil, and you're using the vinaigrette in moderation with fresh vegetables!

Balsamic Dijon Vinaigrette

2 Tbsp. finely minced shallots
3 Tbsp. extra-virgin olive oil
1 Tbsp. balsamic vinegar
1 Tbsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. freshly ground pepper

Combine in small bowl, and stir with a whisk.  Serve with salad and enjoy! :)  I like to add tomatoes, carrots, 1/2 diced avocado, green or red pepper, black olives, mushrooms, sunflower seeds, and meat (chicken, crab meat, or turkey or turkey ham) over a bed of spring greens and spinach.

Nutrition Facts (1 1/2 Tbsp.)
104 Calories
2 Grams Carbohydrates
11 Grams Fat
1 Gram Protein