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This dressing is very easy to make and will go well with any salad of your choice. It will keep in the fridge for up to 2 weeks, in a closed container. Enjoy!
Makes about 1 ½ cups dressing
1 TBS Dijon mustard
1 TBS honey
¼ cup balsamic vinegar
Salt and Pepper
½ cup extra virgin olive oil
In a bowl, whisk together the mustard, honey, balsamic vinegar, salt and pepper. Slowly add the olive oil while constantly whisking. The slower you go the better -- you will ensure an emulsified dressing that will not separate.
Keep the dressing in a closed container, in the fridge, for up to two weeks. Enjoy with your salad of choice.
2 TBS of dressing - CALORIES 137.72; FAT 13.50 grs (sat 1.86; mono 9.85; poly 1.42); PROTEIN 0.03 grs ; FIBER 0.07 grs; CARBS 4.13 grs; CHOLESTEROL 0.00 mg; IRON 1.15 mg; SODIUM 190.39 mg; CALCIUM 2.44 mg
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