Mustard Mushroom Vinaigrette Recipe
Diabetic Friendly Recipe
Mustard Mushroom Vinaigrette with extra virgin olive oil and apple cider vinegar. White mushrooms and Dijon mustard flavor.
1/4 cup extra virgin olive oil
1/4 cup rice or apple cider vinegar
1 ounce (about 1/4-cup packed) sliced white mushrooms
2 tablespoons Dijon mustard
2 cloves garlic
1/2 teaspoon black pepper
1/4 teaspoon salt
Combine all ingredients in jar of blender or food processor bowl. Process until smooth, scraping down sides with rubber spatula as necessary.
Refrigerate, covered, in glass or plastic container. Keeps four days refrigerated.
Did you know?
Mushrooms are a particularly rich source of riboflavin. One portabella mushroom takes care of nearly one-third our daily value; a serving of white or crimini mushrooms supplies one-quarter of what we need daily.
Recipe makes 3/4-cup (12 servings)
Serving Size: 1-tablespoon each
Calories: 47; Fat: >5g; Saturated Fat: Less than 1g; Calories from fat: 91%; Protein: Less than 1g; Carbohydrates: Less than 1g; Cholesterol: 0mg; Sodium: 63mg; Fiber: Less than 1g
Dietary Exchanges: 1 Starch
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