| Level: | Easy |
| Total: | 5 min |
| Prep: | 5 min |
| Yield: | 4 servings |
Ingredients
- 1 rounded teaspoon grainy mustard
- 1 tablespoon red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 6 to 8 ounces mixed baby greens, 1 sack
- Salt and pepper
Instructions
- Combine mustard and vinegar in the bottom of a bowl. Stream in extra-virgin olive oil, whisking dressing as oil is added. Add greens to the bowl. Toss and turn greens with tongs to evenly coat them with dressing. Season with salt and pepper, to taste.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 99 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 151 mg |
Reviews
Love this dressing on greens from my garden. So light and tasty and it lets the fresh taste of homegrown shine through!
Perfect vinaigrette! Delicious dressing done 1-2-3 – this just became my go-to recipe for salads.
Rachael has this in one of her cookbooks with white wine vinegar instead of red and with a combo of escarole and romaine lettuce. Easy and yummy. A good, quick, go-to salad.
This dressing is excellent over arugula! YUM!
I made this salad for Thanksgiving and the dressing was a real hit. This is very easy to make and everyone loved it!