Honey Mustard-Soy Vinaigrette
Yield
1 cupPrep
10 minCook
0 minReady
10 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
honey mustard
|
* |
| 2 | tablespoons |
soy sauce, tamari
|
|
| 6 | tablespoons |
white wine vinegar
|
|
| ¾ | cup |
vegetable oil
|
|
| 3 | tablespoons |
dill weed
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
honey mustard
|
* |
| 3E+1 | ml |
soy sauce, tamari
|
|
| 9E+1 | ml |
white wine vinegar
|
|
| 177 | ml |
vegetable oil
|
|
| 45 | ml |
dill weed
fresh, chopped |
|
Directions
In a medium-sized bowl,, blend the honey mustard, soy sauce and vinegar until smooth.
Whisk in the oil in a slow, steady stream. Add the dill, if desired.
Serve this with shredded Savoy cabbage, thinly sliced zucchini and diced tomatoes, or with any other salad you think it will work in.
