Even when there are just two at the table, Sandy Hunt, Racine, Wisconsin, sees to it that her salads are well-dressed for dinner. "I keep a bottle of this light dressing in the fridge," she says.
- 1 tablespoon Dijon mustard
- 1/4 cup water
- 2 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon minced fresh basil
- 1/2 teaspoon pepper
- Salad greens and vegetables of your choice
- In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Serve over salad. Yield: 2/3 cup.
Originally published as Greens with Balsamic Vinaigrette in Light & Tasty June/July 2001, p10
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