As a marinade and an all-purpose dressing for salads and slaws, I find this recipe indispensable. Increase the proportion of vinegar if you prefer a more pungent taste.
Recipe information
Yield
makes about 3/4 cup
Ingredients
1/2 cup extra virgin olive oil
1/4 to 1/3 cup balsamic or apple cider vinegar, to taste
1 tablespoon lemon juice
1 tablespoon Dijon-style mustard
1 teaspoon agave nectar or natural granulated sugar
1 teaspoon Italian or salt-free allpurpose seasoning
Preparation
Step 1
Combine all ingredients in a tightly lidded jar and shake thoroughly. Shake well before each use. Refrigerate whatever is not used at once; bring to room temperature before using.
nutrition information
Step 2
(per 2-tablespoon serving)
Step 3
Calories: 180
Step 4
Total Fat: 19g
Step 5
Protein: 0g
Step 6
Carbohydrates: 3g
Step 7
Fiber: 0g
Step 8
Sodium: 65mg
Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.
Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
