Balsamic-Rosemary Vinaigrette
This quick-to-make dressing doubles as a marinade, storing perfectly in
a clean jam jar.
Makes 3/4 cup
1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
1 small garlic clove
1 tablespoon fresh rosemary leaves (or 1/4 teaspoon dried)
Coarse salt and ground pepper
1/2 cup extra-virgin olive oil
1. In a blender, combine balsamic vinegar, Dijon mustard, garlic,
rosemary, 2 tablespoons water, 1/2 teaspoon coarse salt and 1/4 teaspoon
ground pepper. Blend until smooth.
2. With blender running, add extra-virgin olive oil in a thin stream;
blend until creamy. (To store, refrigerate up to 2 weeks.)
Nutritional analysis per serving: 86 calories, 9 grams fat (1 gram
saturated fat), 0 grams protein, 1 gram carbohydrates, 0 grams fiber
Source : The simply-sides mailer on cooking-lists.
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