Mesclun Greens with Balsamic Mustard Vinaigrette

[Guest guest]

* Exported from MasterCook *

 

Mesclun Greens with Balsamic Mustard Vinaigrette

 

Recipe By :Totally Dairy-Free Cooking - Louis Lanza

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon minced garlic

1/4 cup minced shallots

1/2 cup Dijon mustard

2/3 cup balsamic vinegar

1 1/2 tablespoons honey

1/4 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

6 tablespoons extra-virgin olive oil

1/4 cup canola oil

2 tablespoons walnut oil

1 tablespoon minced fresh parsley

24 ounces mesclun

 

In a mixing bowl, with an electric handheld mixer, puree the garlic, shallots,

mustard, vinegar, honey, salt, and pepper. While mixing, slowly add the 3 types

of oil to form an emulsified dressing. Mix in the parsley by hand. Refrigerate

for up to 2 weeks in a sealed air-tight container.

 

Note: Use approximately 3 tablespoons of the vinaigrette with 2 ounces of

mesclun greens for an average salad. This is the house vinaigrette at Josie's

(Lanza's retaurant).

 

Description:

" For a creamier, lower-fat version, replace half the olive and canola

oils with soft tofu and blend. For herbal flavor add some basil,

cilantro, parsley, or chervil leaves to the mesclun mix. "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 140 Calories; 14g Fat (86.4% calories

from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

165mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0