Mustard Shallot Vinaigrette (Edit recipe)

Head Shot:Reed Dunn
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If you could taste this photo, you’d know this monotone salad is packed with surprising flavor. That’s because I added a bunch of odds and ends from the crisper drawer – including an array of leftover soft herbs from recipes I made in the last week – to create a carousel of flavors.

PREP TIME

10 minutes

COOK TIME

INGREDIENTS

7

Serves: 6

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Add ingredients in the order listed above to a small jar. Secure the lid and shake for about 45 seconds to mix well.
  2. Taste and adjust seasoning, as needed. If the vinaigrette seems too thin, add a bit more mustard to thicken it up. If the vinaigrette seems too thick, add a bit more olive oil.
  3. Store leftover dressing in the air-tight jar in the refrigerator for up to 5 days.

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:163
Fat:19 g
Carbohydrates:0 g
Protein:0 g
Cholesterol:0 g
Sodium:187 mg
Fiber:0 g
Sugars:0 g
Calculated per serving.
Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Keto Nightshade Free Nut Free Paleo Pescetarian Plant Based Sauces & Dressings Shellfish Free Specific Carbohydrate Diet Sugar Free Vegan Vegetarian Whole30

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